A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Indian Eggplant & Chickpea Curry | Baingan Chana
(0)
35 min
Quick
Gurkerl Küche
Cremig, aromatisch und herrlich wärmend. Zart geröstete Melanzani und Kichererbsen vereinen sich in einer würzigen indischen Tomatensauce zu einem unwiderstehlichen Curry-Genuss.
Ingredients
Preparation method
Preparation
Wash the eggplant and cut it into bite-sized cubes. Roast on a baking sheet in a preheated oven at 200 °C top/bottom heat with 1 tbsp vegetable oil and a pinch of salt for about 15 minutes until golden brown.
Finely chop the onion. Peel and finely grate the garlic and ginger. Rinse the chickpeas in a sieve and drain well.
Preparing the curry
Cook the basmati rice in lightly salted water according to package instructions.
Chef's tip
For an even creamier sauce, feel free to stir in 2 to 3 tablespoons of coconut milk or a dollop of plant-based yogurt.
Freshly baked naan bread also goes perfectly with it for dipping.
20 min
Under an hour
