I’m not a very big fan of chilli – I like a teensy bite, but I do like the spices and flavours of curry a LOT!
I tasted the chickpea madras at a friend of mine's curry club (http://www.yudhika.com/), and growing up with a vegetarian mum, I’m partial to vegetarian food – chickpeas especially – so this really hit the spot! I had to have the recipe to share with you!
This is a quick and easy veggie curry that takes minutes to prepare and it tastes even better the next day. Try spooning the leftovers onto toast or as a topping on an omelette. A little curry on toast is the best hangover cure as it fires up your metabolism and kickstarts your day.
Time: 20 minutes
1 egg plant, diced
10ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml crushed garlic
pinch red chilli powder (according to your personal threshold!)
2 tomatoes, blanched, peeled and chopped
5ml ground coriander
5ml ground cumin
2,5ml Garam Masala
1 x 400g tin chickpeas
150ml coconut milk
Fresh coriander to garnish
1 Sprinkle salt on the aubergine dice to draw out the bitterness. Leave for a few minutes, then rinse in cold water. Pat dry.
2 Heat oil in a pot on a medium heat, add the aubergine and brown a little before adding the mustard seeds. When the seeds begin to splutter, add cumin seeds. The cumin seeds will sizzle immediately. Add the finely chopped onion and sauté until light golden brown.
3 Stir in the crushed garlic and red chilli powder. Add chopped tomatoes and stir for a minute before adding ground coriander and cumin, garam masala, tumeric and salt to tast. Simmer until the oil separates from the tomatoes.
4 Pour in drained chickpeas and coconut milk.
5 Garnish with fresh coriander.