Eggplant and chickpea curry
Curry is surely one of the most typical dishes in Indian cuisine, and the Indians have many variations on it. It's a typical and tasty dish, featuring Indian spices that will take you on a journey. Here we propose a curry of eggplant and chickpeas, spiced up with Garam masala, mild curry and Pippali (long pepper).
Eggplant curry ingredients (serves 4)
- 2 eggplants
- 1 onion
- 4 garlic cloves
- 50 g fresh ginger
- 50 g chickpeas
- 1 tbsp Garam Masala
- 1 tbsp. mild Kari
- 1 tsp cumin powder
- 1 tbsp. tomato paste
- 8 tbsp ghee (clarified butter)
- 1 tsp Pippali
Eggplant curry preparation (15 minutes)
Chop eggplants. Chop onion and garlic. Grate the ginger.
Heat the ghee in a casserole dish, sauté the onion, garlic and spices in the hot butter until brown, then add the eggplant pieces, chickpeas, tomato paste and 20 cl water.
Lower the heat and simmer for 1 hour, stirring occasionally.
Season with salt and pepper and leave to cool in the pot.
