Aubergine and Chickpea Curry

I literally made this aubergine and chickpea curry in the last hour and have since managed to demolish a big plate for dinner (with an unnecessary, but irresistible, extra helping). I had to get the recipe down before I forgot what I added to it, such is life these days with my brain fuzz!

So a little caveat in advance – we like a bit of heat in our curries. This one is full of flavour and just shy of making your nose run – but not quite! I don’t want to scare anyone away!! If you are of a milder palate you can always adjust the spice quantities to your liking but do give it a whirl like this.

Ingredients to serve 4-6 people

  • 2 aubergines – sliced (at an angle can be nice)
  • 1 medium size onion – finely diced
  • 10-12 dried curry leaves
  • 2 tsps of chilli flakes
  • 2 tsps of turmeric
  • 2 tsps of ground coriander
  • 4 tsps of garam masala
  • 2 tsps of yellow mustard seeds
  • A few glugs of sunflower oil
  • 1 tin of coconut milk
  • 1 tin of chickpeas (rinsed)
  • 1 tin of chopped tomatoes

What to do!

  • Firstly heat your frying pan (I like to use a ridged grill-pan purely for the chargrilled effect) and add about a tablespoon of sunflower oil. Fry off your sliced aubergines in batches, at a high heat. This will take 2-3 minutes on either side. Once browned and a little crispy, add to a plate lined with kitchen paper. Continue until all cooked. You may need to add a tiny dash of sunflower oil with each batch, but don’t go too wild.
  • Meanwhile take a heavy-based saucepan, heat another tablespoon of sunflower oil and add your chopped onions. Fry off until softened and beginning to brown.
  • Turn up the heat and add all your spices and curry leaves and continuously stir for about 2 minutes. (This is cooking out the spices).
  • Add your tin of coconut cream and bring to a gentle simmer.
  • Now add your tin of tomatoes and a half tin of water.
  • Season with a few twists of sea salt and continue to simmer for about 25-30minutes until thick and creamy (best with lid off)
  • Finally add your aubergines and chickpeas and simmer for another 5 minutes until heated through. Taste for seasoning, plate up and serve with basmati rice. Enjoy!

On a side note, aubergines are in season in Ireland from about April through to September so this is the best time to cook with them! Try your local farmers market or the shops where there will be good deals.

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