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Eggplant, Chickpea and Tomato Curry
- 3 tablespoons canola oil
- 1 medium onion, halved and sliced thinly
- 2 bay leaves
- 2 cloves garlic, sliced thinly or 1 teaspoon crushed garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon madras curry powder
- 1/2 teaspoon chilli powder
- 2 medium tomatoes, remove core and dice
- 1 large eggplant, cut into 1cm cubes, soak in cold water to prevent discolouration
- 1 (400g) tin chickpeas, drained and rinsed
- 1 1/2 teaspoon salt
- 1 tablespoon tomato sauce
- 1 cup (250ml) water
Preparation:10min › Cook:20min › Ready in:30min
- Heat oil in a wok or large frying pan on medium high heat. Sautee onion until golden brown.
- Lower heat to medium then add in bay leaves, garlic, ginger and spices then stir fry for about 2 minutes.
- Add in tomatoes and stir to coat tomato pieces with the spices. Increase temperature to medium high heat.
- Drain eggplant and add to the wok with chickpeas. Stir well to incorporate eggplant and chickpeas well with tomatoes and spices.
- Add salt and half of the water. Allow to simmer for 5 minutes.
- Stir in tomato sauce and remaining water. Simmer stirring occasionally for a further 10 minutes. You may need to add more water as it cooks to get the desired consistency of the gravy. The resulting dish should have a thick gravy the consistency of tomato sauce.
- Serve piping hot with basmati rice, warm naan or chapatis.
Easy to make and such a yummy dish! My friends and family loved it. Will definitely be making again! - 24 Nov 2012
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