Aubergine, Potato and Chickpea Balti

Tasty, meat free curry, a pure delight

heat rating heat rating heat rating

Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

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Vegan safe Vegetarian

Carbon Rating A

CO2e Information

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

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.