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Aubergine, Potato and Chickpea Balti

Tasty; meat free curry; a pure delight

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

Ingredients
Vegetables:
2 tablespoon vegetable oil
2 Medium Onion sliced
1 teaspoon cumin seeds
1 medium potato peeled and cut into 1 cm cubes
1 aubergine cut into 1 cm cubes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Sauce:
2 tablespoon vegetable oil
1 medium onion peeled and finely sliced
2 cloves garlic crushed
2 teaspoon root ginger peeled and grated
6 whole cloves
450g tin chopped plum tomatoes
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon Sugar
11/2 teaspoon salt
1 teaspoon red chilli powder to taste
410g tin chickpeas rinsed & drained
4 tablespoon fresh coriander finely chopped
200ml Water
1 teaspoon Garam Masala
Method
To make the vegetables:
Heat the oil in a large saucepan and add the sliced onions and cumin seeds.
Cook for 3 minutes
Add the chopped potato aubergine ground coriander cumin and turmeric.
Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally.
Remove from pan and set aside.
Heat the oil in the pan.
Add the onion crushed garlic grated ginger and whole cloves and cook for 1 minute.
Add chopped plum tomatoes turmeric coriander cumin garam masala salt sugar and chilli to taste.
Cook on a high heat for 3 minutes then lower to a medium heat and cook for a further 2 minutes stirring occasionally.
Now blend the sauce in a liquidiser.
Add the vegetables and chick peas to the sauce with 3 tablespoons of chopped coriander water and garam masala.
Cook over a low heat for 20 minutes stirring occasionally.
Serve.