Eggplant And Chickpea Curry Recipes
CHICKPEA CURRY
Forget take out! Bring the delicious flavors of your favorite Indian restaurant to your home with this super flavorful vegan eggplant and chickpea curry. Loaded with spices and incredibly easy to prepare.
Provided by Vicky & Ruth
Categories Entree
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
- Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
- Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
- Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
- Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
- Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.
Nutrition Facts : ServingSize 1 cup, Calories 233 calories, Sugar 8, Sodium 576, Fat 7, SaturatedFat 0.9, UnsaturatedFat 4, Carbohydrate 29, Fiber 8.5, Protein 7.6
INDIAN EGGPLANT - BHURTHA
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
- Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g
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- Watch the video for easy visual instructions.Chop the eggplant and the onion into small pieces and heat a little oil (or water) in a pan over medium heat. Add the onion and the eggplant and cook on medium heat for about 10 minutes until the eggplant becomes tender. Add the garlic and cook for a further minute.
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