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Indian Chickpea and Eggplant Curry
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlich aromatisches indisches Curry (Chana Baingan) mit im Backrohr zart gerösteten Melanzani und eiweißreichen Kichererbsen in einer würzigen Tomatensauce. Serviert mit duftendem Basmatireis, frischem Koriander und Zitrone. 100 % vegan, vollwertig und unkompliziert zubereitet!
Ingredients
Preparation method
Preparation & Eggplant in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper. Wash and trim the eggplants and cut them into approx. 2 cm cubes. Spread onto the sheet, drizzle with 1 tbsp of vegetable oil, and mix with a pinch of salt. Roast in the hot oven for about 20–25 minutes until golden brown and soft.
In the meantime, peel and finely chop the onions, garlic, and ginger. Drain the chickpeas in a sieve, rinse with cold water, and leave to drain.
Preparing the Curry
Heat 2 tbsp of vegetable oil in a large pan or casserole pot over medium heat. Sauté the chopped onions for 4–5 minutes until translucent. Add the garlic and ginger and fry for about 1 minute until fragrant.
Chef's tip
By roasting in the oven, the eggplants retain a wonderful texture and do not absorb an unnecessary amount of fat in the pan.
If you prefer it creamier, you can stir in an extra splash of coconut milk or lightly mash some of the chickpeas with a fork.
20 min
Under an hour
