Breadcrumbs
| Spicy Brown Rice
| Fry bakes
| Spinach and Cheese Curry
| Caribbean Vegetable Curry
| Tofu Tikka Masala
| Onion Salad
| Tomato and Chickpea Curry
| Aubergine, Potato and Chickpea Balti
|
Aubergine, Potato and Chickpea Balti
Tasty, meat free curry, a pure delight



Serves 4-6 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients |
2 Tablespoon Vegetable Oil |
2 Onion, sliced |
1 Teaspoon Cumin Seeds |
1 Potato, peeled and cut into 1 cm cubes |
1 Aubergine, peeled and cut into 1 cm cubes |
1 Teaspoon Coriander |
1 Teaspoon Ground Cumin |
1 Teaspoon Turmeric |
2 Tablespoon Vegetable Oil |
1 Onion, finely sliced |
2 Garlic Cloves |
2 Teaspoon Ginger, grated |
6 Cloves |
400 Gram Chopped Tomatoes, chopped |
½ Teaspoon Turmeric |
1 Teaspoon Coriander |
1 Teaspoon Ground Cumin |
½ Teaspoon Sugar |
1 Teaspoon Salt |
1 Teaspoon Chilli Powder, to taste |
400 Gram Chickpeas, drained |
4 Tablespoon Coriander, finely chopped |
200 Millilitre 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 chickpeas to the sauce with 3 tablespoons of chopped coriander water and garam masala. |
Cook over a low heat for 20 minutes stirring occasionally. |
Serve. |