Ingredients for Aubergine Eggplant And Chickpea Curry In Minted Tomato Cream
- 1 medium aubergine, diced
- Zucchini
- Ghee
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 fresh green chile, finely chopped (optional)
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 cup vegetable stock
- Salt and freshly ground black pepper to taste
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup heavy cream
- 1 tbsp vegetable oil
- Mustard Seeds
- Urad Dal
- Curry Leaves
- 1 inch piece fresh ginger, grated
- Curry Powder
- Coconut Milk
- Fresh Cilantro
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How to Make Aubergine Eggplant And Chickpea Curry In Minted Tomato Cream
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced aubergine and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Pour in the crushed tomatoes and coconut milk. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the aubergine is tender.
- Stir in the rinsed and drained chickpeas and chopped mint. Cook for another 5 minutes to heat through.
- Garnish with fresh cilantro, if desired, and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
40g
Fat
91g
Carbs
15g
