Healthy Dish

Eggplant, Spinach & Chickpea Curry

Ingredients

onion: 1 piece
garlic: 2 clove
chili pepper: 1 piece
eggplant: 1 piece
vegetable oil: 4 Tbsp
canned chickpea: 400 g
curry: 1 Tbsp (powdered)
spinach: 400 g (frozen)
tomatoes: 400 g (chopped)
salt: 1.5 tsp
basmati rice: 1 cup

Metric Conversion

Stages of cooking

Start with defrosting spinach first. You can leave it for several hours under the room temperature or defreeze it in the microwave oven. Then peel one onion and cut it into cubes. Peel and mince 2-3 cloves of garlic. If you prefer spicy dishes, chop one chili pepper with the seeds. Otherwise, remove the seeds before chopping the chili pepper.
Wash one large eggplant, remove the stem and cut the eggplant into cubes.
Take a frying pan and heat vegetable oil in it. Then sauté the onion, garlic, chili pepper, drained chickpeas and curry powder for about 5 minutes over medium heat. Stir the ingredients frequently.
Strain the spinach you have defrosted to get rid of extra water and blend it well.
Add 2 more tablespoons of oil into a frying pan, then add eggplants and cook for about 10 minutes, stirring the dish from time to time.
Right after that, add 400 g of chopped canned tomatoes, sauté the ingredients, reduce heat to low, cover the pan with a lid and simmer for about 15 minutes. Keep stirring the dish while cooking.
As soon as the ingredients are almost cooked, add the spinach, stir well and remove the pan from the stove.
Finally, you have to cook rice. To do that, boil 2 cups of water, add a cup of basmati or jasmine rice, and cook under the lid for about 10 minutes over low heat. Serve the curry with rice warm. Bon appétit!

History of the Eggplant, Spinach & Chickpea Curry:

Curries are an essential part of Indian cuisine, and the combination of eggplant, spinach, and chickpeas makes for a fantastic vegetarian dish. Eggplant, also known as brinjal in India, originated in India and has been cultivated for over 4,000 years. Over time, it has become a staple ingredient in Indian cooking. Spinach, on the other hand, was introduced to India by the Persians and is now commonly used in Indian recipes. Chickpeas, also known as garbanzo beans, are a significant source of protein and are commonly used in Indian and Middle Eastern cuisines. When combined, these ingredients create a delicious and hearty curry that is enjoyed all over the world.

Tips and Tricks for Eggplant, Spinach & Chickpea Curry Recipe:

If you want to reduce the cooking time, you can use fresh spinach instead of frozen spinach. Wash and chop the spinach leaves and add them directly to the pan after the eggplants are cooked.
To make this dish spicier, add more chili peppers or some red pepper flakes.
You can substitute canned chickpeas with dried chickpeas. Soak the chickpeas overnight, then boil them for 30-40 minutes until tender.
For a creamier texture, blend the curry after cooking and before adding the spinach.
You can add other vegetables like carrots, potatoes or bell peppers to the curry.

Tips for presenting the dish:

Serve the curry in a large bowl, garnished with coriander leaves for decoration.
Serve the rice separately in a small bowl or plate.
You can sprinkle some sesame seeds or chopped peanuts on top of the curry for added texture.
Add a slice of lemon or lime on the side to add a tangy flavor to the dish.
This curry is a great main dish but can also be served as a side dish with bread or a salad.

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