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How to Make Ultimate Aubergine, spinach and chickpea curry

Aubergine, spinach and chickpea curry

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Ultimate Aubergine, spinach and chickpea curry. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aubergine, spinach and chickpea curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine, spinach and chickpea curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergine, spinach and chickpea curry is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine, spinach and chickpea curry estimated approx 30 minutes.

To get started with this recipe, we must first prepare a few components. You can cook Aubergine, spinach and chickpea curry using 10 ingredients and 4 steps. Here is how you cook that.

Another healthy and delicious meal from the Stellenbosch Hydro cookbook

Ingredients and spices that need to be Take to make Aubergine, spinach and chickpea curry:

  1. 1 onion
  2. 1 tomato
  3. 2 cloves garlic
  4. 1 large aubergine
  5. Half a can of coconut cream
  6. 200 g spinach
  7. 1 Tbs curry powder
  8. 1 can chickpeas
  9. Serve with some rice
  10. Salt and pepper to season

Instructions to make to make Aubergine, spinach and chickpea curry

  1. Roast the aubergine with 2 cloves of garlic for 15 minutes. You can use chickpeas straight from the can, but I prefer to crisp them for 5 minutes in the air fryer
  2. Dice onion and fry in a bit of olive oil until translucent. Add 1 Tbs curry powder and a little water (enough to make a paste). Add diced tomato and sauté for about 5 minutes.
  3. Add half a can of coconut cream and aubergine and cook on low heat for 5 minutes. Add 200g spinach and cook for another 5 minutes.
  4. Add the chickpeas. Cool for another 5 minutes and then leave to rest (the flavours intensify the longer you leave it and it is a good meal to make ahead of time and then re-heat in the microwave or on the stove)

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So that's going to wrap it up with this special food Simple Way to Prepare Homemade Aubergine, spinach and chickpea curry. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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