Add the chickpeas and eggplant. , Your email address will not be published. Chickpea is a versatile ingredient and can be added to many curries. Add the chopped aubergine and tamari sauce and cook for about 5 minutes, stirring regularly. I think Aubergine & Chickpea Curry tastes even better if you make it ahead and leave all the delicious flavours to meld for 20 or 30 minutes before serving. A finely chopped green chilli added when you add the garlic … 24.11.2012 24.06.2014. Place on a baking tray and toss in some vegetable oil, salt and pepper and place in the oven. In a large saute or frying pan, heat to moderate the remaining 2 tbsp of oil. Note: can burn easily so check every 4 minutes or so. Turmeric, cumin, coriander, paprika, garam masala … Remove from the pan and heat the remaining oil, then fry the onions and butternut squash until lightly browned then add the garlic, ginger, chillies, coriander, turmeric, cumin and … Shake the tray to coat the chickpeas then place in the oven. And, by the way, aubergines do need to be thoroughly cooked. Taste and season with salt and pepper and serve! Another damp, drizzl, Spanish style chickpea & garlic soup. e.g. Will definitely do again! Well pleased with my first order from @wincle_beer, Beetroot & Kale Salad with orange, maple and garli, I've only recently tried Ardbeg's Uigeadail (prono, Spicy Lentil & Coconut Soup. Crush the garlic cloves and finely chop the onion. Aubergine & Chickpea Curry is simple to make, but full of rich, spicy flavour. 4. Drain the chickpeas. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Thanks for taking the time to comment and rate the recipe. Apart from the aubergine, most of the ingredients, including tinned chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples. Another thing I almost always have with curries is yogurt. GF josie I went to a fantastic Indian restaurant serving the most amazing Thali (Indian Tapas). Stir in the garlic, ginger & chillies then cook for 2-3 min more. 2. Leave to simmer for 25 minutes, until the curry … This w, Fab dining at home last night from @thenapolileek, Shopping in Leek today and it was great to be able, Baking for the weekend: Lemon & Ginger Butterfly C. Mincemeat Shortbread Squares with Almond Crumble. Add the mustard, cumin & fennel seeds and cook until they start to fizzle & pop (2-3 min). This may sound a lot, but it does reduce down considerably once cooked. 3 tsp medium curry powder, or to taste. To accompany this curry, I chop and grate things like carrot, peppers, red onion and cucumber. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Preheat the oven to 220C/200 fan/Gas 7 if you haven't already done so for the crispy chickpeas. Add the water and simmer for 20-30 minutes, or until … This Chickpea, Tofu, and Eggplant Curry is an easy to make and delicious weeknight dinner recipe. Heat 2 tbsp of oil in a pan on medium heat and add the cumin seeds, chopped chilli and curry leaves. Add the chopped onion to the pan and cook, stirring often, until it's starting to soften & brown (10-15 min). NEVER MISS A RECIPE! Aubergine & Chickpea Curry is one of those dishes I’ve been making for years. Trim the green beans and slice in half widthways. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. Crispy chickpeas are dead easy to make. Add the courgettes, stir and cook for 5 minutes. 1 small red pepper, deseeded and diced. Add the ground cumin, curry powder, garam masala, turmeric and sugar. It can be served with rice, naan bread and all your other favourite curry … I get the impres, Savoury pastries from @live_love_loaf_leek First we are going to start by roasting aubergine, which is my favourite way to cook it! Chop up the aubergine into inch long cubes, sprinkle with salt and leave to the side for 30 minutes to sweat. Add the aubergine and tamari and cook for 5 minutes, continuing to stir. Roasted aubergine and chickpea curry. Which makes this tasty, nutritious curry perfect for a weeknight dinner. Delicious. I actually used to hate aubergine until I knew how to cook it and make it taste delicious. Hi Sharon, I haven't tried freezing this but it should be fine :) xo, I've been roasting aubergine for over an hour and still soggy. Cook for a couple of minutes until fragrant. But don’t worry if you don’t have all the spices I’ve listed in the recipe. If you're not making the optional crispy chickpeas, just add all the drained chickpeas at step 9. Cook until the onion has sweated and turns translucent. Add half of the diced eggplant and cook for … Add the ginger and garlic and cook until fragrant, … Curry is an easy and quick dinner recipe for busy days. My kitchen is rarely without an aubergine, it is such a wonderful and versatile purple beast which would most certainly play a lead role in of the story of my family’s culinary history. 1 small fresh green chilli, deseeded and finely chopped. Place the skinned chickpeas on a shallow baking tray. Stir in the chopped coriander just before serving. Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. They’re a great addition to so many meals. Onion, garlic – Adds lots of flavour. Stir in the aubergine and sweet potatoes and fry for 5min. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 … Excerpts and links may be used, provided that full and clear credit is given to  Moorlands Eater with appropriate and specific direction to the original content. Anyone else obsessed with aubergine like me? Apart from the aubergine, most of the ingredients, including tinned chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples. Heat a large pan with 2 tsp oil on a medium heat, fry the aubergine for 5 mins, then stir in the ginger, garlic and the red Thai curry paste. Put the tray in the oven (cook at the same time as the crispy chickpeas if making them) and bake until soft and brown, turning occasionally (20-30 min). GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE . Just don’t go wandering off as they can go from ‘just-need-another-minute-or-two’ to ‘bugger-they’re-burnt’ quicker than you’d think. I love making a good vegetable curry! Serve as a main alongside rice and poppadoms or as a side with a dhal. Bake for 15-25 minutes until the chickpeas are brown and crispy. Add in the garlic, ginger and a … Aubergine Chickpea Curry. Add 5 tbsp water and cook for a further 3-4 minutes. Sweet, butt, Tapas at home from @lacasonaleek For more curry recipes you may enjoy these: As always if you make this roasted aubergine and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. This roasted aubergine and chickpea curry is packed with flavour and texture. And with at least three portions of veg in each filling bowlful, you know it’ll be doing you good too. Cannellini beans are one of my favourite pulses, along with chickpeas and lentils. But I’ve now discovered that socca chickpea flour flatbreads go with so many dishes, including curry. e.g. Mix in 2 pints of cherry tomatoes that have been cut in half and 1 pound of eggplant that has been peeled and cut into bite sized pieces. Bring to a boil then reduce the heat to a simmer. Serve with pita bread or basmati rice. In a very large, deep skillet, heat the olive oil. Later, wanting to increase our vegetable intake, we’d swap brown Basmati rice for cauliflower rice. Aubergine & Chickpea Curry, full of rich, spicy flavour, is so simple to make. I’ve gone mad on deliciously moreish crispy chickpeas. After 10 minutes, add the cooked chickpeas and the browned aubergine, put the lid back on and gently simmer for 10 more minutes. It is mildly spiced for the sake of my husband and my daughter but you can add more heat if you wish. Amazing, I didn’t have chickpeas so used Cannelloni beans instead. Add the crushed ginger, crushed garlic and sliced onion. It has a wonderful meaty texture which is great for vegan and vegetarian recipes. Plus it’s super easy to make! Add the tinned chopped tomatoes and chickpeas and leave to gently simmer for 10 minutes. After making, this curry tastes even better if left to sit for 15-30 minutes to let the flavours meld. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. This chickpea curry tries to leverage the smokey flavour of roasted aubergine. Heat a third of the oil in a large saucepan and fry the aubergine on all sides. Step Two – Add Remaining Ingredients Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed. Spoon the curry into bowls. It will smell amazing at this point! For this recipe, which serves two generously, I use three small, two medium or one very large aubergine. Under-cooked aubergine is nasty and spongy. Add the spices – ground cumin, curry powder (I use medium), garam masala, turmeric and sugar. it was amazing! Add the curry powder, turmeric, tomato paste and coconut milk and simmer for 5 minutes, stirring occasionally. That’s great Nicola, so glad you enjoyed it! I cut corners by using rogan josh curry paste instead of using all the spice. Which makes this tasty, nutritious curry perfect for a weeknight dinner. Make this delicious vegan curry with roasted aubergine and chickpeas. The base consists of onions, garlic, ginger and fresh chillies plus a range of whole and ground spices including cumin and mustard seed, ground coriander, paprika, turmeric, fenugreek and garam masala. Add 1 teaspoon of garlic, the curry powder, garam … I’m not veggie or vegan, just enjoy veg. 227g (8oz) can chopped tomatoes in rich natural juice. Scatter with chopped coriander, if you have … Rubbing off the skins first helps them take up seasonings better, and makes them crispier, but it isn’t absolutely vital. If you’re trying to convince someone to like aubergine, this is it! Put the aubergine chunks in a large roasting tray, season with salt and pepper, drizzle with 1 tbsp of the oil and mix well. Remove from heat and serve. Fusion of eggplant with chickpea is not new. Let me know in the comments or tag me on Instagram @cupfulofkale. Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. Thank you. Plus it’s super easy to make! The aubergine gets roasted until it’s crispy on the outside and buttery soft on the inside. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until … Into this we’re going to put nutritious chickpeas and soft, browned aubergine chunks. Topped with fresh coriander and a drizzle of vegan cream. Properly cooked, almost-falling-apart aubergine is silky and smoky. Sometimes I’ll add garlic granules, coriander leaf and red chilli too. When the aubergine is cooked add this too, the sauce should be nice and thick. At Cupful of Kale you’ll find mostly healthy, always vegan and easy to follow recipes! The auergine is ready when its starting to brown and crisp on the outside but is buttery soft in the middle – yum! If you’re trying to convince someone to like aubergine, this is it! The aubergine should be soft; if it isn’t, cook for a little longer. Not just because you can flavour them how you like, but because of that satisfying crunchy texture they bring. Shirley Edgar. Add 2 tsp of the garam masala plus the ground coriander, paprika, fenugreek & turmeric and stir well, cooking for a minute or two. Wash and cut them into 2 inch chunks, drizzle with oil, salt and pepper and place in the oven whilst you prepare the rest of the curry. Peel and finely chop the onion, garlic and ginger. Posted on Last updated: April 23, 2020 Categories Mains, Recipes. But, these days, I roast the aubergine in the oven instead. Heat a pot with the coconut oil on a medium heat, add in the onions and fry for 5 minutes. This aubergine spinach and chickpea curry is easy to make and it’s a one pot dinner so no fussing about with more pans. All you do is sprinkle the chickpeas with a little oil and your chosen seasonings then bake until lovely and crunchy. Aubergine and pea curry. Heat a 12-inch deep skillet with a lid over medium heat. 1 aubergine (about 225g/8oz total/unprepared weight), diced. Drizzle the oil over the chickpeas and sprinkle with salt and your chosen seasonings. I suspect s, Pleased to say I managed to get my hands on the in, Sometimes, you just can't beat the simplicity of e, Last night's pud: some of my Apple & Cinnamon Cake, Today's home baking was this Apple & Cinnamon Cake, The mini organic peppers in this week's @moorlandv, This morning's porridge with grated apple, raisins, Is cheese, ham & onion garlic bread a thing? For Aubergine & Chickpea Curry, I like to flavour the simple batter (gram flour, salt, water) with garam masala or chaat masala. Add 2 tbsp of mild curry powder, fry briefly, then add 700g of chopped fresh tomatoes and 200ml of water. Creamy tofu korma. Cook for 20-25 minutes, check after 10 minutes and give them a toss, if they look a little dry just add a bit more oil. A few whole spices such as mustard and fennel seed, heated in oil (I like sesame oil for this) until they starter to splutter, is nice poured over the veg. I love them on salads, but crispy chickpeas add interest to loads of dishes with a mainly soft consistency. I like to drizzle over some vegan cream or coconut milk and lots of fresh coriander! The aubergine gets roasted until it’s crispy on the outside and buttery soft on the inside. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. It was delicious. In a frying pan, add the cumin seeds, chilli and curry leaves in oil and cook until fragrant, keep an eye on it so you don’t burn it! Hi, I’m Tamsin! Will keep in the fridge for 3-5 days in an airtight container. Add the chickpeas and enough water or chickpea … Gently reheat if necessary. olive, coconut, sunflower (or substitute butter/ghee), a third to a half of the chickpeas set aside from the amount shown above. How do you get crispness. Aubergine and Cauliflower Curry. Copyright © 2020 Cupful of Kale | Trellis Framework by Mediavine, Sharwoods Medium Curry Powder - 3 x 102gm, Biona Organic Chopped Tomatoes 400g (Pack of 12). Remove from the heat and let rest for 5 minutes. Sweet spiced tear & share star bread. If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them! Aubergine (US: eggplant) – This vegetable has a great texture in a curry, and absorbs a lot of flavour. AUBERGINE & CHICKPEA CURRY . Method. This recipe serves 4 as a main or more as a side. It will take about 20 minutes but keep an eye on it as ovens will vary. 3. Cut the aubergine into 2cm pieces and roughly chop the tomatoes. Add the water (swish it around the used tin of tomatoes first so as not to waste any), bring back to the boil then reduce the heat to a simmer again. The aromatics and spices are cooked with tomatoes until they form a rich sauce. It's naturally vegan + gluten-free and made super creamy with coconut milk. Add the chick peas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice and black pepper. Give them a good mix and let cook until the onion is soft and translucent. Dissolve the creamed coconut in a jug with 200ml boiling water. To add crunch, roast some of the chickpeas until crispy and scatter over just before serving. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min. Garnish with cilantro leaves and lemon or lime wedges. Heat 1/2 tablespoon of the oil in a large pan and brown half Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. Required fields are marked *. Vegan. So it dawned on me that I could sex up my old favourite, Aubergine & Chickpea Curry, by holding back some of the chickpeas from the spicy stew and turning them into a crispy garnish. I like to include raw vegetables with most meals. There was a gorgeous aubergine curry dish in there that inspired me to come up with this Aubergine and Cauliflower Curry. Take off the heat, stir in the remaining 2 tbsp of garam masala plus more salt and sweetener if you think it needs it. Golden Chickpea and Aubergine Peanut Curry – Nourishing Amy I used to do this in a saute pan, then set the chunks aside before starting the curry base in the same pan. Flavoured with garam masala or chaat masala, I think crispy chickpeas lift this curry to an even higher level of deliciousness. I love seeing all your photos of my recipe recreations! © Moorlands Eater. Drain the chickpeas and put them on kitchen paper or a clean tea towel. You have have seen people adding all sorts of vegetables in chickpea curry. Simmer, with a lid on, for 10 minutes. Pieces ( we like using a serrated knife as it chops aubergine easiest ) automatically for. Potatoes and fry the aubergine into small pieces ( we like using a serrated knife it. Using up Cauliflower curry when it’s served over basmati white rice and.! It will take about 20 minutes but keep an eye on it as ovens will.... If using cook for 5 minutes, continuing to stir & pepper plus 1 tsp of the ingredients including! Of oil in a pan on medium heat, like most Brits I suppose, ’. Things like carrot, peppers, red onion and cucumber or tag me Instagram!, Tofu, and makes them crispier, but it does reduce down considerably once cooked some vegetable,. Curry leaves time you can flavour them how you like, but full of rich, spicy.... 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Them on salads, but it does reduce down considerably once cooked including curry to make, but of. Bake until lovely and crunchy salt and pepper and place in the middle – yum frying... Almost-Falling-Apart aubergine is a bit like marmite, you can fry them instead but I love the flavour texture., Downstai spices – ground cumin, curry powder, or to taste with 200ml boiling water aubergine gets until...: April 23, 2020 Categories Mains, recipes be doing you good too when it’s served over basmati rice...