Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

Name: Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 large aubergine; 2 zucchini; 4 tbsp ghee; 1 large onion; 2 garlic cloves; 1 fresh green chile; 2 tsp ground coriander; 2 tsp cumin seeds; 1 tsp ground turmeric; 1 tsp garam masala; 1 can chopped tomatoes (14 ounce); 0.5 cup vegetable stock; salt and pepper; 1 can chickpeas (14 ounce); 2 tbsp chopped of fresh mint; 0.667 cup heavy cream; 2 tbsp vegetable oil; 1 tsp mustard seeds; 1 tsp Urad Dal; 10 fresh curry leaves

Pan-cooked aubergine, chickpeas and heavy cream, warmed with curry leaves and chilli, a South Asian curry. Serve with plain or pilau rice, or parathas.

50 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Cut the unpeeled eggplant into 3/4"-1" cubes. Trim the ends off the unpeeled zucchini and slice.
2
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.
10 min
3
Stir in the spices and cook for 30 seconds. 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.
4
Add the chickpeas to the pan and cook a further 5 minutes. Stir in the mint and cream and gently reheat.
5 min
5
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.
0 min
6
Serve with plain or pilau rice, or parathas if preferred.