Aubergine Eggplant And Chickpea Curry In Minted Tomato Cream Recipe

Ingredients for Aubergine Eggplant And Chickpea Curry In Minted Tomato Cream

• 1 large aubergine (eggplant), diced
• Zucchini
• Ghee
• 1 medium onion, chopped
• Garlic Cloves
• Fresh Green Chile
• Ground Coriander
• Cumin Seeds
• Ground Turmeric
• Garam Masala
• Chopped Tomatoes
• Vegetable Stock
• Salt And Pepper
• Chickpeas
• Of Fresh Mint
• Heavy Cream
• Vegetable Oil
• Mustard Seeds
• Urad Dal
• Curry Leaves

How to Make Aubergine Eggplant And Chickpea Curry In Minted Tomato Cream

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, until fragrant.
4. Add the diced aubergine and cook for 5-7 minutes, stirring occasionally, until slightly softened.
5. Pour in the crushed tomatoes and coconut milk. Season with salt and pepper to taste.
6. 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.
7. Stir in the rinsed and drained chickpeas and chopped mint. Cook for another 5 minutes to heat through.
8. Garnish with fresh cilantro, if desired, and serve hot with rice or naan bread.