Aubergine and Chickpea curry
Creamy eggplant (or aubergine) chickpea curry with mild spices and yummy flavours. A fusion recipe.
Ingredients
- 2 Aubergine
- 240 Grams White Chickpeas
- 1 Onion Small Size, Chopped
- 2 Tbsp Oil
- 2 Green chillies Chopped
- 1 Tsp Salt
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Garam Masala Powder
- 400 Ml Coconut Milk
Instructions
- Pre heat the oven at 200 degrees for 8-10 minutes. Wash and Place eggplants on a baking tray and bake them on the same temperature for 20-25 minutes. After that take them out and let them cool. Once cooled, peel the skin off and mash them a little.
- Heat oil in a pan over medium heat and add chopped onions to it and sauté. Once they are translucent add boiled chickpea to it and sauté again. Add all the spices and chopped chillies now and sauté again.
- Add roasted eggplants and mix well. Now add coconut milk and mix everything well. Cook it for 10 minutes.
- Switch off the heat and transfer it to a serving bowl. Serve with rice or bread of your choice.
Notes
- You may like to roast aubergine in air fryer, if you wish.
- I have used chickpea from the can (pre-boiled). These chickpeas are ready to use. You may use dry chick pea, you will need to soak and boil these chickpeas.
Nutrition
Nutrition Facts
Aubergine and Chickpea curry
Amount Per Serving
Calories 312
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 624mg27%
Potassium 639mg18%
Carbohydrates 24g8%
Fiber 8g33%
Sugar 8g9%
Protein 6g12%
Vitamin A 46IU1%
Vitamin C 11mg13%
Calcium 39mg4%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.