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Indian Chickpea and Aubergine Curry
(0)
35 min
Quick
Gurkerl Küche
Ein herrlich aromatisches, sämiges Curry mit zarten Melanzani-Würfeln, nussigen Kichererbsen und traditionellen indischen Gewürzen. Serviert mit duftendem Basmatireis und frischem Koriander – rein pflanzlich, glutenfrei und vollgepackt mit Geschmack.
Preparation method
Preparation
Wash the aubergine, remove the stem, and cut into bite-sized cubes of approx. 2 cm. Peel and finely chop the onion, garlic cloves, and fresh ginger.
Drain the chickpeas in a colander, rinse thoroughly with cold water, and leave to drain. Wash the basmati rice in a fine-mesh sieve with cold water until the water runs clear.
Preparing the curry
Heat 2 tablespoons of vegetable oil in a large pot or casserole dish over medium-high heat. Add the aubergine cubes and sauté for approx. 6–8 minutes, turning occasionally, until golden brown all over. Remove the sautéed aubergine and set aside on a plate.
Chef's tip
For an even creamier sauce, lightly crush about a quarter of the chickpeas with a wooden spoon or potato masher while cooking.
Variation idea: If you like the dish even richer, you can use approx. 100 ml of creamy coconut milk instead of water to simmer.
20 min
Under an hour
