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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 tbsp Vegetable Oil |
| 2 Onions, sliced |
| 1 tsp Cumin Seeds |
| 1 Potato, peeled and cut into 1 cm cubes |
| 1 Aubergine, peeled and cut into 1 cm cubes |
| 1 tsp Coriander |
| 1 tsp Ground Cumin |
| 1 tsp Turmeric |
| 2 tbsp Vegetable Oil |
| 1 Onion, finely sliced |
| 2 Garlic Cloves, finely chopped |
| 2 tsp Ginger, finely chopped |
| 6 Cloves |
| 400 g Chopped Tomatoes |
| ½ tsp Turmeric |
| 1 tsp Coriander |
| 1 tsp Ground Cumin |
| ½ tsp Sugar |
| 1 tsp Salt |
| 1 tsp Chilli Powder, to taste |
| 400 g Chickpeas, drained |
| 4 tbsp Coriander, finely chopped |
| 200 ml Water |
| 1 tsp 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. |