Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, aubergine curry #mycookbook. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Make this delicious roasted aubergine and chickpea curry. This roasted aubergine and chickpea curry is packed with flavour and texture. Plus it's super easy to make!
Aubergine curry #mycookbook is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Aubergine curry #mycookbook is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have aubergine curry #mycookbook using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine curry
#mycookbook:
- Get 1 large aubergine
- Take 1/2 tbsp cumin powder
- Make ready 1 tsp red chilli powder
- Make ready 1 tsp ginger garlic paste
- Make ready 1 tsp panch phoron
- Prepare 1 large onion
- Get to taste Salt
- Make ready 1 tsp tamarind sauce
- Prepare 2 tbsp oil
- Make ready Fresh coriander to garnish
Aubergine and chickpea curry is perfect for a mid-week dinner as it This vegan aubergine and chickpea curry is one of my all-time favourite curries, I'm a big fan of aubergine and chickpeas and. This aubergine curry recipe isn't an authentic Birmingham balti though it was prepared in an Balti curries like this aubergine Balti are served quite thick and dry which makes it easier to dip a naan in. This vegan curry is quick, simple and tasty. A delicious and warming curry made with aubergines, potatoes, tomatoes and onions all brought together with coconut milk, red chili and coriander.
Instructions to make Aubergine curry
#mycookbook:
- Cut the aubergine into round chunks. Then add pinch of salt & pinch of turmeric powder. Leave them for 5mins.
- Now in a pan pour oil. Add panch phoron and chopped onion. Fry them for 2-3 minutes. Add rest of the ingredients and cook for 10mins on medium heat. Add little amount of water.
- Now add the marinated aubergine and cook for more 20mins on medium to low heat. Keep the lid on. At the end garnish with coriander. Serve them with bread or plain rice
We love aubergines, they are so versatile and make a hearty curry. Our Tikka Masala Paste Pot gives this curry just the right amount of spice! The book of the BBC series, Britain's Best Home Cook features all of the best recipes from the show's contestants, from family favourites to classics revisited. This tomato and aubergine curry makes the most of the cheap and plentiful supply of produce at the moment. Now's the time to turn them into this deliciously spicy supper.
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