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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 & roasting the eggplant
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash, trim, and cut the eggplants into approx. 2 cm cubes. Spread them out on the baking sheet, drizzle with 1 tbsp of vegetable oil, and toss with a pinch of salt. Roast in the hot oven for approx. 20–25 minutes until golden brown and tender.
Meanwhile, peel and finely chop the onions, garlic, and ginger. Drain the chickpeas in a colander, rinse with cold water, and let drain.
Preparing the curry
Heat 2 tbsp of vegetable oil in a large pan or braising pot over medium heat. Sauté the chopped onions for 4–5 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
Roasting in the oven gives the eggplants a wonderful texture and prevents them from soaking up too much oil in the pan.
If you prefer it creamier, you can stir in an extra splash of coconut milk or lightly crush some of the chickpeas with a fork.
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