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Before you jump to Aubergine & Chickpea Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are aware of how crucial it is to have a fit and healthy heart. Obviously, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already know that working out on a regular basis and following a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, though, that a number of specific foods are good for making your heart be healthier? If you would like to know which foods you should be eating to improve your heart health, keep on reading.
Be aware that fish is more or less the healthiest food out there. You’re probably already aware of this because your health care provider has instructed you to ingest some fish two times or threee times each week. This is particularly true if you’ve got heart problems or if your heart is not healthy. Be aware that fish is loaded with Omega 3’s which are what lets your body break down bad cholesterol. Try to eat fish at least two times per week.
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We hope you got benefit from reading it, now let’s go back to aubergine & chickpea curry recipe. You can have aubergine & chickpea curry using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Aubergine & Chickpea Curry:
- You need 2 Aubergines
- Take 1 tbsp Mustard Seeds
- Get 10 Curry Leaves
- Take 2 Dried Chillies
- Prepare 4 tsp Garam Masala
- Provide 2 tsp Ground Coriander
- Provide 2 tsp Turmeric
- Get 1 can Coconut Milk
- Prepare 6 Tomatoes
- You need 1 Onion
- Use 2 tbsp Oil
Steps to make Aubergine & Chickpea Curry:
- Quarter the tomatoes, and dice onions finely.
- Halve the aubergines, then cut each half into wedges.
- Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 minutes on each side until golden brown and crisp all over.
- Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything
- Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant.
- Stir in the onions and continue cooking until they are softened and beginning to brown.
- Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 minute more.
- Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy.
- Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender.
- Serve with rice or warm Naan, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.
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