Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

May 25, 2023May 25, 20230 2
Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream recipe
in Curry

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large aubergine ( eggplant , about 1 1/2lb )
2 zucchini ( total weight 1 1/2 lb )
4 tablespoons ghee ( or vegetable oil )
1 large onion , peeled , quartered and sliced
2 garlic cloves , crushed
1 -2 fresh green chile , finely chopped ( remove seeds for less heat )
2 teaspoons ground coriander
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon garam masala ( or goda masala , posted separately )
1 can chopped tomatoes
1/2 - 1 cup vegetable stock
salt and pepper , to taste
1 can chickpeas , drained and rinsed
2 tablespoons chopped of fresh mint
2/3 cup heavy cream
2 tablespoons vegetable oil , extra
1 teaspoon mustard seeds
1 teaspoon Urad Dal ( optional )
10 -12 fresh curry leaves

Nutrision Information

Servings Per Recipe
4
Calories
450
Sugar
8g
Fat
28g
This Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream is a delicious and satisfying vegetarian dish that is perfect for a weeknight dinner or a special occasion. The curry is made with aubergine and zucchini, which are roasted in the oven to create a nice texture and depth of flavor. The chickpeas add a great source of plant-based protein, while the minted tomato cream gives the dish a refreshing twist on the classic curry sauce. This dish is best served with rice or naan bread, and can be enjoyed by vegetarians and non-vegetarians alike.

Instructions

1.Preheat the oven to 200 degrees Celsius. Cut the aubergine and zucchini into 1-inch cubes.
2.Heat 2 tablespoons of ghee or vegetable oil in a large pan over medium-high heat. Add the onion, garlic, and green chile and cook until soft and translucent.
3.Add the ground coriander, cumin seeds, turmeric, and garam masala and cook for 1-2 minutes until fragrant.
4.Add the chopped tomatoes, vegetable stock, salt and pepper, and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the sauce has thickened.
5.Add the aubergine and zucchini to the sauce and mix well. Transfer to a baking dish and bake in the preheated oven for 25-30 minutes until the vegetables are cooked through.
6.In a small pan, heat the remaining 2 tablespoons of ghee or vegetable oil over medium heat. Add the mustard seeds, urad dal (if using), and curry leaves and cook until the mustard seeds start to pop.
7.Add the chickpeas to the curry and stir in the mint and cream. Cook for 2-3 minutes to allow the flavors to meld. Serve hot with rice or naan bread.

PROS

This curry is a flavorful and hearty vegetarian dish that is easy to make and perfect for a weeknight dinner.

The combination of aubergine, zucchini, and chickpeas is a great source of plant-based protein and fiber.

The minted tomato cream adds a refreshing and unique twist to the classic curry sauce.

CONS

This recipe requires a few different spices and ingredients, but it is well worth the effort.

The final dish may be a bit spicy for some, so adjust the amount of green chile to your taste.

HEALTH & BENEFITS

This curry is a great source of plant-based protein and fiber, which are essential nutrients for a balanced diet.
The aubergine and zucchini are also rich in antioxidants and vitamins, while the chickpeas provide a good source of iron and folate.
The spices in this recipe, such as coriander and turmeric, have anti-inflammatory and immune-boosting properties.

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