Aubergine And Chickpea Curry Food

AUBERGINE AND CHICKPEA CURRY

Steps:

• Heat 1 tbs of oil in a large saute pan, add the onion and a pinch of salt and gently cook over low heat for about 20 minutes. The onions should be soft and light brown.
• Heat the oven to 180° C(355°F) fan / 200°C (390°F) conventional ovenCut the aubergine into bitesize pieces. Place then a baking tray then drizzle a tablespoon of olive oil over it. Place in the oven and cook for 15 minutes, turn the aubergine chunks halfway through cooking.
• Toast the mustard seeds and cumin seeds in a dry pan until they release their aromas, about a minute.Transfer them to a pestle and mortar and pound them until they are a rough powder.
• Once the onion is soft and golden add the garlic, ginger and chilli pepper.Cook for about 1 minute, then add all spices.Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
• Now, pour in the tin of chopped tomatoes. Stir and leave to simmer over low heat for 10 minutes. Stir occasionally. After 10 minutes add the roasted aubergine and the chickpeas.
• Next pour in the coconut milk, add this slowly stirring all the time. Simmer for 5 minutes.You should have a thick sauce now. If not simmer for another 5 minutes.
• Finally, add in the spinach and cook until the spinach has wilted. Finish by stirring in the coriander leaves. Serve immediately with naan, basmati or brown rice and toasted flaked almonds.

AUBERGINE & CHICKPEA CURRY

Steps:

• Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
• Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
• Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

AUBERGINE & CHICKPEA STEW

Steps:

• Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
• Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
• Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.

AUBERGINE (EGGPLANT) AND CHICKPEA CURRY IN MINTED TOMATO CREAM

Steps:

• Cut the unpeeled eggplant into 3/4"-1" cubes.
• Trim the ends off the unpeeled zucchini and slice.
• Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
• Stir in the spices and cook for 30 seconds.
• Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
• Add the chickpeas to the pan and cook a further 5 minutes.
• Stir in the mint and cream and gently reheat.
• Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
• Serve with plain or pilau rice, or parathas if preferred.

CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH

Steps:

• Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
• Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
• Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
• Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
• Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
• Let the sauce simmer for at least 15 minutes.
• Add the lemon zest and lemon juice.
• Remove the cinnamon stick and the bay leaves.
• Blend the sauce with an immersion blender.
• Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
• Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
• (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
• Add the sauce and let the curry simmer for 10 minutes.
• Add the chickpeas and let the curry simmer for 5 more minutes.
• Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
• Serve the curry on a bed of basmati rice.