How To Make Aubergine & Chickpea Curry
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Serves:
Ingredients
- 2 large aubergines, diced
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 inch of ginger, grated
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- 1 tsp of garam masala
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
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Heat oil in a large pan over medium heat. Add onions and cook until softened.
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Add garlic and ginger to the pan and cook for another minute.
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Add the aubergine and cook until they start to brown.
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Stir in the cumin, coriander, turmeric, and garam masala. Cook for a minute to toast the spices.
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Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes, until the aubergines are tender.
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Add the chickpeas to the pan and cook for another 5 minutes.
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Season with salt to taste.
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Serve the curry over cooked rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 230kcal
- Total Fat : 4g
- Saturated Fat : 0g
- Trans Fat : 0g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 45g
- Dietary Fiber : 12g
- Sugar : 10g
- Protein : 10g
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