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Herrlich aromatisches, sämiges indisches Curry mit im Backrohr zart gerösteten Melanzani und Kichererbsen in cremiger Tomaten-Kokos-Sauce – serviert mit feinem Basmatireis.
Ingredients
Preparation method
Roast the eggplant in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the eggplant, remove the stem, and cut into approx. 2 cm cubes. Spread the cubes on the baking sheet, drizzle with 1 tbsp vegetable oil, season with a pinch of fine salt, and roast in the oven for approx. 20 minutes until golden brown and tender.
In the meantime, peel and finely chop the onion, garlic, and ginger. Drain the chickpeas in a colander and rinse briefly with cold water.
Cook the aromatic curry
Heat 2 tbsp vegetable oil in a large pot over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Then add the garlic and ginger and sauté for approx. 1 minute until fragrant.
Chef's tip
Oven tip: Pre-roasting the eggplant in the oven gives the vegetable a wonderfully nutty roasted aroma and ensures that the cubes stay delightfully tender without turning mushy in the curry.
Freshness boost: A squeeze of fresh lime juice right before eating perfectly balances the comforting spice and creaminess of the curry.
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