Tangy Eggplant And Chickpea Curry Recipe

About this recipe

A hearty and tangy curry featuring roasted eggplant and protein-packed chickpeas, simmered in a flavorful tomato-based sauce with aromatic spices.

Ingredients

• - Brinjal
• - Baby Tomatoes
• 500 g Onion
• 100 g Garlic
• loose Ginger
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• 100 g Yellow Mustard Seeds
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100G Oleo
• 100 g Salt
• 1pc Watermelon
• 200 ml Sesame Oil

Instructions

1. 1. Wash and slice the eggplant into medium-sized cubes and lightly coat them with oil and salt.
2. 2. Roast the eggplant pieces in a hot pan until they are tender and slightly browned, then set aside.
3. 3. Heat oil in a large skillet and add mustard seeds until they splutter, followed by finely chopped onion, garlic, and ginger.
4. 4. Sauté the mixture until the onions turn golden brown, then mix in the cumin, coriander, turmeric, and red chili powders.
5. 5. Add chopped tomatoes to the skillet, cooking until they soften and release juices, forming a thick base.
6. 6. Stir in the boiled chickpeas and roasted eggplant, ensuring they are well coated with the tomato mixture.
7. 7. Pour in the coconut milk and water, bringing the curry to a gentle simmer for about 10 minutes.
8. 8. Add salt to taste and cook until the flavors meld and the sauce thickens slightly.
9. 9. Garnish with freshly chopped coriander leaves and serve hot with your choice of accompaniments.