Prepare to embark on a tantalizing journey through the vibrant world of Indian cuisine with this mouthwatering Aubergine and Chickpea Madras! Imagine a dish that transforms humble ingredients into a symphony of bold, spicy flavors that will transport your taste buds straight to the bustling streets of India. This vegetarian delight is not just a meal; it's an experience that promises to revolutionize your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Aubergine, diced
- Canned chickpeas, drained and rinsed
- Onion, chopped
- Garlic, minced
- Ginger, grated
- Madras curry powder
- Coconut milk
- Vegetable oil
- Salt
- Fresh coriander, for garnish
Instructions
- Prepare all ingredients by dicing the aubergine into 1-inch cubes, finely chopping the onion, mincing the garlic, and grating the fresh ginger.
- Heat vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the pan, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Sprinkle Madras curry powder into the pan and stir to coat the onions, garlic, and ginger. Toast the spices for about 30 seconds to release their aromatic oils.
- Add diced aubergine to the pan and stir to combine with the spiced onion mixture. Cook for 5-6 minutes, allowing the aubergine to soften and begin to brown.
- Pour in the coconut milk, stirring to combine all ingredients. Reduce heat to medium-low and allow the mixture to simmer.
- Add drained and rinsed chickpeas to the pan, stirring gently. Season with salt to taste.
- Cover the pan and let the curry simmer for 15-20 minutes, stirring occasionally, until the aubergine is tender and the sauce has thickened.
- Once the curry reaches the desired consistency, remove from heat and let it rest for 5 minutes.
- Garnish with freshly chopped coriander leaves before serving. Best enjoyed hot with steamed rice or naan bread.
Tips
- Choose the Right Aubergine: Select firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- Spice Management: Toast your Madras curry powder briefly to unlock its full aromatic potential, but be careful not to burn it.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier sauce that clings perfectly to the aubergine and chickpeas.
- Cutting Technique: Dice the aubergine into uniform 1-inch cubes to ensure even cooking and a consistent texture.
- Patience is Key: Allow the curry to simmer slowly, which helps the flavors meld and the aubergine become beautifully tender.
- Fresh Garnish: Add fresh coriander just before serving to bring a burst of brightness and freshness to the dish.
- Serving Suggestion: Pair with warm naan bread or steamed basmati rice to soak up the delicious, spicy sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 0mg
