Name: Aubergine & Chickpea Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
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

Aubergine & Chickpea Curry Recipe

Kati Scheffler Modified: May 20, 2024

Photos of Aubergine & Chickpea Curry Recipe

How To Make Aubergine & Chickpea Curry

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

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

Heat oil in a large pan over medium heat. Add onions and cook until softened.
Add garlic and ginger to the pan and cook for another minute.
Add the aubergine and cook until they start to brown.
Stir in the cumin, coriander, turmeric, and garam masala. Cook for a minute to toast the spices.
Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes, until the aubergines are tender.
Add the chickpeas to the pan and cook for another 5 minutes.
Season with salt to taste.
Serve the curry over cooked rice or with naan bread. Garnish with fresh cilantro.