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Aubergine, Potato and Chickpea Balti

Tasty, meat free curry, a pure delight

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

Photo soon folks

Vegan safe Vegetarian

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.

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