Aubergine Eggplant And Chickpea Curry In Minted Tomato Cream Food

AUBERGINE (EGGPLANT) AND CHICKPEA CURRY

Steps:

• Dice onion into small pieces, crush the garlic cloves, grate the ginger and chop the chilies into very small pieces.
• Heat coconut oil in a pan on a medium heat. Add onion, garlic, ginger and chilli and saute for 1-2 minutes.
• Add the rest of the spices and salt to the pan, cook for about 40 seconds until the spices are mixed through the onion, garlic, and chillies.
• Chop eggplant into small cubes. Add the diced eggplant and chickpeas and stir through the spices until evenly coated, add more oil if needed. Cook for about 1 minute.
• Add the chopped tomatoes and cover and cook on a low heat for 20 min * See tip above if you have longer then cook for anywhere up to 1.5 hours at a low heat.
• Then add the peanut butter and kale, cook covered under lid for another 10 minutes until kale is cooked.
• Check seasoning and add more to taste if needed.
• Chop the fresh coriander and add to dish to garnish.
• Serve with or without rice.

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.

ROASTED AUBERGINE & TOMATO CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
• Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
• Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Steps:

• Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• Chop the onion roughly.
• Mince the garlic.
• Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
• Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
• Salt and pepper to taste.
• Serve over rice / pasta / cous cous / even toast would be yummy.
• The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

SMOKED AUBERGINE (EGGPLANT) AND VEGETABLE CURRY

Steps:

• Whizz all the spices paste ingredients together in a food processor with 4 Tbsp of water to make a thick coarse paste.
• Pierce the aubergine with a skewer and place directly over a gas flame, or under a hot grill: cook, turning, until charred. Transfer to a plate and leave until cool enough to handle. Cut off the stem and halve the aubergine lengthways. Scoop out the flesh and discard the skin. Whizz the aubergine flesh with the coconut milk.
• Heat the oil in a large pan and fry the onions for 4-5 minutes. Stir in the spice paste and fry for a further 2 minutes. Add the carrot and cook for 10 minutes. Add the orange pepper, tomatoes, chick peas, potatoes and 400ml of water. Bring to the boil and simmer for 20 minutes. Stir in the coconut and aubergine mixture and peas. Bring to the boil and simmer for 10-15 minutes. Garnish with fresh sprigs of coriander and serve with basmati rice.

LIGHT EGGPLANT (AUBERGINE) AND TOMATO CURRY

Steps:

• Pour the oil in a shallow pan and heat.
• Halve the eggplants and cook in the oil until they they colour and soften slightly.
• Remove and drain on paper towel.
• Add the onions and let cook over a low heat until golden and translucent.
• Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
• Keep going until you have a thick paste.
• Stir the paste into the onions and cook for a few more minutes.
• Quarter the tomatoes and add them to the mixture.
• Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
• Stir in the coriander leaves and serve.

AUBERGINE (EGGPLANT) AND CHICKPEA TAGINE

Steps:

• Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
• Mix the stock with 2 tablespoons of boiling water and add to the tagine.
• Lower the heat and simmer for 40-50 minutes.
• Add the chickpeas and cook for a further 5 minutes.
• Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

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.