Today I’ll teach you how to make my current obsession, – eggplant and potato with chickpeas (curry channa with baigan and aloo). Whatever way you say it, the result is still phenomenal!
On weekends, I wake up early to check on my garden, which I don’t see all week, take a peaceful, meditative walk around my weekend home, and make a delicious breakfast for my family. For the past couple of weekends, I have been gravitating towards vegan and vegetarian options.
As I get older, I am craving more vegetarian/vegan meals and you may have noticed the same trend with my videos.
In Trinidad we have an exceptional variety of vegan meals that are not only delicious but filling, satisfying, and leaves me feeling guilt-free–that is if I eat the accompanying roti in moderation!
Curry channa and aloo is one of those dishes that’s simply amazing and always a favorite, but when I add eggplant it takes the flavors to another dimension!
In this savory dish, chickpeas, potatoes, and cubed eggplant are cooked in curry and seasoned with hot pepper and fresh herbs.
VIDEO TUTORIAL
Curry Baigan and Aloo with Chickpeas Recipe
Ingredients
1 small eggplant (about 1 lb), peeled halfway and cubed
3 small potatoes (about 3/4 – 1 b), peeled and cubed
2 packs or cans garbanzo beans (chickpeas, channa) (about 1 lb cooked)
1/2 small onion, sliced (and divided into 2)
6 tablespoons extra virgin olive oil or other cooking oil
2 tablespoons curry powder
6-8 cloves garlic (or more or less), crushed
2 scallions (green onions), chopped
4 large leaves culantro, finely chopped (also called bandhania or shado beni)
Himalayan salt (2 – 3 teaspoons)
Hot pepper, to taste, optional
1 tsp ground toasted cumin(geera), optional
Heat oil in a medium pot over medium flame. Add onion (1/2 the amount) and hot pepper and allow it to brown on the edges. Add garlic and cook for one minute. Add curry powder and cook 3 minutes, stirring continuously. Add 1/4 cup water and allow it to cook until it’s grainy and fragrant.
Add chickpeas, potatoes and eggplant, scallions, culantro, remaining onion, salt and stir fry for 5 minutes. If chickpeas are on the soft side, steam cook the potatoes and eggplant first for 10 mins or until the potato is halfway cooked, then stir in the chickpeas.
Once it begins to stick add water and cover by an inch. Cook until the ingredients are tender and sauce has thickened, stirring occasionally, about 30-40 mins. Add ground cumin if you wish.
Hope you enjoy this recipe as much as I do!
With Love,
Ria
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Curry Chickpeas and Potato with Eggplant
Ingredients
- Ingredients
- 1 eggplant about 1 lb, peeled halfway and cubed
- 1 lb potatoes about 3 small, peeled and cubed
- 2 cans garbanzo beans chickpeas, channa (about 1 lb cooked), rinsed and drained
- 1/2 onion sliced (and divided into 2)
- 6 tablespoons extra virgin olive oil
- 4-5 tablespoons curry powder
- 6-8 cloves garlic or more or less, crushed
- 2 scallions green onions, chopped (or 2 tbs green seasoning)
- 4 culantro leaves finely chopped (also called bandhania or shado beni)
- 2 tsp salt or more to taste
- Hot pepper to taste, optional
- 1 tsp cumin ground, geera, optional
Instructions
- Heat oil in a medium pot over medium flame. Add onion (1/2 the amount) and hot pepper and allow it to brown on the edges. Add garlic and cook for one minute.
- Add curry powder and cook 3 minutes, stirring continuously. Add 1/4 cup water and allow it to cook until it's grainy and fragrant.
- Add chickpeas, potatoes and eggplant, scallions(or green seasoning), culantro, remaining onion, salt and stir fry for 5 minutes. If chickpeas are on the soft side, steam cook the potatoes and eggplant first for 10 mins or until the potato is halfway cooked, then stir in the chickpeas.
- Once it begins to stick add water and cover by an inch.
- Bring to a boil, cover and cook until the ingredients are tender and sauce has thickened, stirring occasionally. Add ground cumin if you wish. Taste and add more salt if required.
