Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from Classic Curries . Ingredients:
1 large aubergine (eggplant, about 1 1/2lb) |
2 zucchini (total weight 1 1/2 lb) |
4 tablespoons ghee (or vegetable oil) |
1 large onion, peeled, quartered and sliced |
2 garlic cloves, crushed |
1 -2 fresh green chile, finely chopped (remove seeds for less heat) |
2 teaspoons ground coriander |
2 teaspoons cumin seeds |
1 teaspoon ground turmeric |
1 teaspoon garam masala (or goda masala, posted separately) |
1 (14 ounce) can chopped tomatoes |
1/2-1 cup vegetable stock |
salt and pepper, to taste |
1 (14 ounce) can chickpeas, drained and rinsed |
2 tablespoons chopped fresh mint |
2/3 cup heavy cream |
2 tablespoons vegetable oil, extra |
1 teaspoon mustard seeds |
1 teaspoon urad dal (optional) |
10 -12 fresh curry leaves |
Directions:
1. Cut the unpeeled eggplant into 3/4 -1 cubes.
2. Trim the ends off the unpeeled zucchini and slice.
3. Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
4. Stir in the spices and cook for 30 seconds.
5. Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
6. Add the chickpeas to the pan and cook a further 5 minutes.
7. Stir in the mint and cream and gently reheat.
8. Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
9. Serve with plain or pilau rice, or parathas if preferred.
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