Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

Submitted by Daydream

"This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries"."

 

• Ready In: 50mins
• Ingredients: 20
• Serves: 4

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 of 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.

Reviews

[Dr. Jenny]

We made this curry last night for dinner and enjoyed it very much. The only substitution that I made was using canola oil in place of ghee or vegetable oil because that was what I had on hand. Although it looks like a lot of ingredients, it is really not difficult to prepare at all (I used my Dutch oven) and was very flavorful. I served over basmati rice and with a side of Trader Joe's garlic naan. Thanks for posting!

 

[Elmotoo]

I finally found curry leaves so I chose this as a recipe to use them. :) This was delicious!!! DH didn't care for the mustard seeds but I loved them - just remember to put a lid on the pan when heating them, lol. I was covered with HOT mustard seeds! I thought the urad dal was too crunchy. Saute it longer? Thank you for sharing, Daydream!