If you are having problem recently in the kitchen when it concerns getting your food ideal, you are not alone. Many people have natural cooking skill yet not quite sufficient know-how to prepare with excellence. This Aubergine and Chickpea Curry dish is a great start, easy to prepare and scrumptious.

Aubergine and Chickpea Curry

To make Aubergine and Chickpea Curry you only need 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Aubergine and Chickpea Curry :

Prepare Extra Virgin Olive Oil.

Provide mustard seeds.

Prepare Diced Onion.

Use Garlic (to taste) or garlic paste.

Provide Fresh Tomatoes or tin of chopped tomatoes.

You need to prepare Fresh green Chillies (slit down the sides, but not all the way to the bottom).

You need to prepare Cubed Aubergine.

Prepare White Chickpeas.

Provide Ground Turmeric.

You need Fresh Lemon.

Provide Paprika.

You need to prepare ground cumin.

You need to prepare ground ginger (or fresh).

Provide sprinkle of fresh coriander or 1 tsp of ground.

You need to prepare Garam Masala.

Prepare plain natural yoghurt (if required).

You need Salt (or to taste).

Short Tips:

You can get rid of the garlic smell from your hands by massaging them for thirty secs on your stainless steel stove prior to washing them. Garlic adds a delightful flavor to numerous dishes, however the unmistakable smell can remain on your hands. Using this idea, you can appreciate your dinner without your hands smelling strongly of garlic.

instructions :Aubergine and Chickpea Curry

Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft..

Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies..

Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice.

Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry..

Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine..

When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it..

Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!.

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