Ingredients with Measurements:
- 2 large aubergines, diced
- 2 cups fresh spinach leaves
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the diced aubergines and cook until they start to soften, about 10 minutes.
5. Add the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Stir to combine and cook for another minute.
6. Add the can of diced tomatoes and chickpeas. Stir to combine and bring to a simmer.
7. Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the aubergines are tender.
8. Add the fresh spinach leaves and coconut milk. Stir to combine and let the curry simmer for another 5 minutes, or until the spinach is wilted.
9. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for cooking the curry
- Low heat for simmering the curry
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 330
- Fat: 22g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of canned beans instead of chickpeas.
- You can use any type of leafy greens instead of spinach.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- You can add diced bell peppers or carrots for extra vegetables.
- You can add diced tofu or paneer for extra protein.
Tips and tricks:
- Make sure to dice the aubergines into small pieces so they cook evenly.
- You can add more or less curry powder depending on your spice preference.
- You can use fresh or canned tomatoes for this recipe.
- You can adjust the amount of coconut milk depending on how creamy you want the curry to be.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
- Garnish the curry with fresh cilantro leaves and a dollop of plain yogurt.
Pairings:
- This curry pairs well with rice, naan bread, or quinoa.
Suggested side dishes:
- Serve the curry with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
- If the curry is too thick, you can add more coconut milk or a splash of water to thin it out.
- If the curry is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the aubergines until they are tender to avoid any foodborne illnesses.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and African cuisine.
Flavor profiles:
- This curry has a rich and creamy flavor from the coconut milk, with a warm and spicy kick from the curry powder and spices.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Indian