Chickpea & Aubergine Curry
Unpopular opinion? Aubergine is both overused and prepared incorrectly for vegetarians and vegans a lot of the time! It took me quite a while to find ways to prepare it in such a way that I enjoyed it. But, if you do it well, the spongy texture changes and you get a buttery soft veggie that is great curries.
Chickpea & Aubergine Curry
Ingredients
- 180 gr basmati rice
- 1 tbsp oil
- 1 aubergine
- 1 onion
- 200 ml coconut milk
- 250 ml tomato passata
- 2 tsp garam massala
- 1/2 tsp chilipowder
- 400 gr canned chickpeas
- 1/2 tsp salt
- fresh parsley
Instructions
- Boil a pot of water and add the rice. Cook for 10 minutes and drain.
- In the meantime, peel the aubergine and slice in small cubes. Put everything on a plate and heavily salt the aubergine. And by heavily, I really mean heavily. The salt will draw the moisture out and change the texture. Let it sit for 5-10 minutes. Afterwards, take most of the salt and moisture off with a paper towel.
- Finely dice the onion. Heat some oil in a pan on medium heat, and add the onion. Sauté for about 3 minutes. Finely dice the aubergine in the meantime and add to the pan. Sauté for another 6-8 minutes.
- Add the garam masala and chili powder. Stir for about a minute. Drain the chickpeas, and add the passata, coconut milk and the chickpeas to the pan. Stir well and let boil softly for about 10 minutes.
- Serve the curry over rice with chopped fresh parsley.