Heat the coconut oil in a large pan and add finely chopped onion. Roast the chickpeas & aubergines in the oven for 15 minutes. Save my name, email, and website in this browser for the next time I comment. Add the garlic, ginger, chili peppers (optional) and saute for one minute. If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them! Add the aubergines and the tamari and cook for 5 minutes, continuing to stir well so that all the aubergine gets infused with the lovely tamari/soy sauce flavour . 7. It's flexible! It's loaded with protein, something all vegans need in their diet. It would be delicious served alongside a lentil dhal, you can find my turmeric and lentil dhal recipe here! Line tray with parchment/baking paper. Oh My Goodness! For more curry recipes you may enjoy these: As always if you make this roasted aubergine and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. Aubergine Coconut Curry with Peanut Butter - Vegan Cocotte I feel like aubergine is a bit like marmite, you either love it or hate it. Add the tin of tomatoes and the tin of chickpeas, including their water. 1 tin chickpeas (400g) Handful of fresh coriander Drizzle of vegan cream Instructions Pre heat the oven to 180C/350F. Find web story slides here of Cupful of Kale recipe favourites! But the reason is simple. Cover and allow the curry to simmer for 20 - 25 minutes, stirring occasionally. Heat about 4tbsp of the olive oil in a large non-stick pan and fry the aubergine until golden brown and beginning to soften. And, you can't beat how tasty and nutritious they are. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Just fry off the veg in a big pan (I like to use my massive wok! 15 Minute Chickpea and Spinach Curry with Coconut Milk - Hedi Hearts Thanks for the recipe! Add another tbsp of oil if you need to. Increase the heat to bring the curry to a simmer, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally. Add your garlic, ginger, chili peppers (these are optional), and saute for one minute. After 10 minutes add the coriander, spinach and lime juice. It's a great meal prep recipe - I'm a fan of batch cooking, and aubergine curry is the perfect candidate since it doesn't mind being frozen. Eggplant and Chickpea Curry - May I Have That Recipe? Step Two - Add Remaining Ingredients Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about the liquid has been absorbed. Bake for about 50-60 minutes, until the eggplant (s) is/are collapsing and soft in the middle. Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Mix all the aubergine pieces with the spices and oil and roast for 25-30 mins until soft. Check the aubergine. Next, add the chopped garlic, ginger, and chilli. Just before eating, tear the coriander into rough pieces and stir into the curry with the spinach leaves theyll wilt in the heat of the pan. Eggplant Chickpea Curry - My Darling Vegan Add the curry powder and fry for 1 minute. Top with a of a dollop of vegan coconut yogurt. Cook for 20-25 minutes, check after 10 minutes and give them a toss, if they look a little dry just add a bit more oil. Aubergine and coconut curry - curry recipe - Good Housekeeping This easy peasy vegetarian curry certainly ticks all these boxes and more, its cheap, tasty and is packed full of nutrients, plus it takes well under 30 minutes to make and is family friendly too or at least my kids love it! Add the tinned chopped tomatoes and chickpeas and leave to gently simmer for 10 minutes. 1. In a non-stick skillet, heat the oil and saut onions, carrots, and eggplant. Aubergine and Cauliflower Curry - The Mindful Cook Remove from the heat and drizzle over the curry . If you like it spicy, don't de-seed the red chilli. Heat the oil in a large pan on medium heat. Then add mustard seeds and cook for 1 min before adding the shallot and fry for 3 mins. Nutrition information is approximate and meant as a guideline only. Heat a little oil (or water for an oil-free option) in a pan over medium heat. Stir in garlic and ginger and cook for 1 minute longer. Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfectfor busy weeknights. Add them all to the saucepan and let saut for about 10 minutes or until soft. Chickpea and Aubergine Curry Recipe (Vegan & Keto) When the aubergine is cooked add this too, the sauce should be nice and thick. Finally, add your aubergine into the curry and simmer over low heat for 20 minutes. And while their ready meal and takeaway curry cousins often get a bad rap for being unhealthy and chock full of calories and additives, homemade curries like this Quick Aubergine and Chickpea Curry are usually very healthy, especially if you pack them with spices and veggies and serve them with brown rice or buckwheat. I'm loving the combination of the ingredients. Followed the directions almost exactly. STEP 2 The aubergine gets roasted until its crispy on the outside and buttery soft on the inside. 8. Pour in the vegetable broth. Ooh glad you managed to get some buckwheat it is definitely an acquired taste so do persevere, I thought it was very odd the first time I tried it, but now I love it! It will smell amazing at this point! Remove from the oven when done and set aside until cool enough to handle. Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges. Add a touch of veggie broth and the spices. Add more vegetable oil if needed. Sarah James @ Tales From The Kitchen Shed, https://www.easypeasyfoodie.com/tag/aubergine/, Instructions for cooking buckwheat can be found here >>>. If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Taste the curry and add a little sugar if the tomatoes taste acidic. Lay the eggplant in a single layer on a lined baking sheet. Expert Tips Depending on the size of your skillet, you may want to add one handful at a time. I also served this curry with basmati rice, coriander and garlic poppadoms and chilli mango chutney. Easy Aubergine And Chickpea Curry - The Daily Dish Continue to cook for another minute until fragrant. Spray a large saucepan over a medium high heat, with some coconut oil spray. Scoop out once they are done. Then add the coconut milk, spices, and salt, and pepper and stir well. Pressure cook for 6-8 whistles and turn off the flame. Turn the heat down a little and cook for 10 minutes. Stir in salt, pepper, and curry powder. Properly stored in an airtight container, this curry will stay fresh for 3-5 days. 400ml Coconut Milk 1 Tbsp Smooth Peanut Butter Seasoning Fresh coriander to serve Instructions Place a tablespoon of coconut oil in the pan and melt over a medium to high heat. There are sweet and savoury recipes for every occasion and craving! Next, add the peppers and continue to cook, stirring frequently, for 5 minutes until the . How to make chickpea and cauliflower coconut curry. Add the spices and cook for 2 minutes. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat. Add in all the spices and some black pepper and fry for a minute until smelling fragrant. Dont forget to follow along onFacebook,PinterestandInstagram Id love to see you all there! Then add the chickpeas, reduce the heat, and simmer for 10 minutes or until the vegetables are soft. Add the crushed ginger, crushed garlic and sliced onion. Allow the curry to fully cool off before transferring it to an airtight container. Aubergine curry recipe - BBC Food 2. Eb , Your email address will not be published. Thank you. Quick Aubergine and Chickpea Curry (Vegan) - Easy Peasy Foodie Cook the aubergine in batches until golden and soft. Add salt and pepper to taste. Stir to coat the aubergine evenly. This will be one of my "Go to" recipes. Add the aubergine, turn up the heat and cook for 5 -7 minutes until the aubergine and onions are golden. Dried peas and pulses are cheaper than canned ones. Add tomato paste, stir well and slowly add red wine and bring to a boil. Roast the aubergine in the oven until soft, about 15 minutes. Stir to combine. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Add the remaining ingredients except the cilantro and eggplant, and stir well. Pour in your coconut milk and chopped tomatoes. I work at our church and have been asked to be his cook. Fry the mustard seeds and cumin seeds until you start to hear them pop. Add the vegetable oil and toss the aubergine until it's evenly coated in oil. STEP 1 Heat 1 tbsp oil in a pan. Stir while frying for 8 minutes or until softened. Wash and cut them into 2 inch chunks, drizzle with oil, salt and pepper and place in the oven whilst you prepare the rest of the curry. I'm an ex-pat American who has lived all over the world. I keep reading about not draining the chickpeas but I find I cant quite bring myself to add the water too! Cut the first onion in large chunks and the second one finely along with the garlic and ginger. And knowing you like the butter chicken, Id really recommend my Turkey Tikka Masala Meatballs too!! Cook according to packet instructions. I love aubergines and have loads of delicious aubergine recipes >>> https://www.easypeasyfoodie.com/tag/aubergine/ Eb . Beetroot, Chickpea and Coconut Curry - The Happy Foodie Serve with rice or naan and topped with fresh coriander if you like. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 minutes until slightly softened but not brown. I made the almond flour pancakes and I am going to teach how to make them next week.among other recipes! Bring to the boil, then simmer gently until the sweet potato is just tender - about 10-12min. Easy chickpea and aubergine curry - Happy Pear Courses Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk Serve with brown rice or buckwheat for a guilt free, hassle free, midweek meal. I like the spice combination and how easy it is to put together. Eggplant Curry - South Indian Brinjal Curry | RecipeTin Eats I just love curry!! Season with additional salt, pepper, honey and Sriracha as needed. Your email address will not be published. Reheat on the hob/stovetop of in the microwave. Have you got your hands on a copy of my meal plan yet? Step 4: Add the can of tomatoes, chickpeas and coconut milk. When mustard seeds starts to pop and splutter, add finely chopped onion, ginger and slit green chillies. It has a wonderful meaty texture which is great for vegan and vegetarian recipes. READ MORE. 2. It makes my day, and your feedback helps other readers. Whilst the squash is roasting we can start the curry. Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. Aubergine & Chickpea Curry | Recipes | Moorlands Eater 6. Brown the eggplant on all sides, working in batches if needed. Saute your onion for 3-4 minutes. You want it to be a thick tomato curry sauce, don't let it simmer for too long or it will be too dry. Heat a large saute pan over medium heat. It wouldnt be a curry but it would still taste good! Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside. coconut milk, vanilla pod, water, granulated sugar, honey, peaches and 2 more. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min . Add the onion, garlic and ginger and fry for a couple of minutes to soften. Add the curry powder and fry for 1 minute. Place in the oven and broil for 10-12 minutes or until nicely browned. Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute. You could be forgiven for thinking Ive gone slightly curry mad recently. 20 homemade recipes for aubergine and chickpea curry from the biggest global cooking community! Stir until the spinach has wilted. Coarsely grate the ginger into the onion, stir for 2min, then add the garam masala. Start with heating a bit of oil or vegetable broth. Modified: Jan 17, 2022 by Keri Bevan. Stir through most of the coriander and season to taste. Meanwhile cut the aubergine into bite-size chunks. Directions. Halve the aubergines, then cut each half into wedges. Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute. Simmer the curry for around 5 minutes. Leave a review in the, 5 Quick, Easy AND Healthy Summer Salads . Scoop out once they are done. It should stay fresh for up to 3 months. Add the aubergine and cook for 1-2 minutes until it softens. Aubergine and Cauliflower Curry (Vegan) - Tastefully Vikkie Add the onions, garlic, chilli, ginger and chilli and cook for 2.5 minutes stirring regularly. One whole, deseeded chili pepper will make a fairly spicy curry. Stir in the chickpeas and coconut milk. Make this delicious vegan curry with roasted aubergine and chickpeas. If so, I'd love to see it! Dice the eggplant, peel and dice sweet potatoes. Eb ? Saut onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt. Eggplant Curry Recipe [vegetarian] - Contentedness Cooking Bring to a simmer then lower the heat and cook for 15-20 minutes until thevegetables have softened. Follow me onTwitter,Facebook andInstagram. Turn the heat down and add the garlic, ginger, chilli and salt and cook for 1 more minute. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Cut each piece in half and transfer them to a large bowl. Add them to a baking tray, and cover with 1 teaspoon oil and a pinch of salt. The sauce works well as a base for any add ins :) Thanks, Tamsin xo. STEP 2 Add the onion to the same pan and cook until soft and golden. Hi, I'm Tamsin! Add the turmeric and curry powder and saute for 30 seconds. Tamsin xo. This aubergine and chickpea curry is packed full of wonderful flavors. Stir in the tamarind paste and maple syrup. Stir to incorporate all ingredients. Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin). Reduce the fat content of this curry by using a low fat coconut milk. Stir in the tinned tomatoes and simmer, covered for 10 minutes, then stir in the coconut milk, lime juice. Do all the veg prep DURING step 1 to save time. Saute the onion for 3-4 minutes. NEVER MISS A RECIPE! Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Add the garlic and ginger and cook for a minute. Serve over rice with naan bread or paratha. This is delicious. Simmer for about 5 minutes, stirring occasionally. Put the aubergine chunks in a large roasting tray, season with salt and pepper, drizzle with 1 tbsp of the oil and mix well.