One Pot Chickpea and Brinjal Curry Recipe
This delightful Thai-inspired One Pot Chickpea and Brinjal Curry combines the rich flavors of chickpeas, brinjal (eggplant), and a subtle hint of raw mango for a tropical twist. Infused with aromatic spices and creamy coconut milk, this vegetarian curry is simple to prepare and ideal for a wholesome lunch. Serve it alongside Steamed Rice or Flaky Paratha to elevate your meal experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked and boiled |
| Brinjal (Baingan / Eggplant) | 2, cut into wedges |
| Mango (Raw) | 1, cut into wedges |
| Onion | 1, sliced |
| Garlic | 3 cloves, chopped |
| Star Anise | 1 |
| Cardamom Pods/Seeds (Elaichi) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Sichuan Peppercorns | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Coconut Milk | 1 cup |
| Salt | To taste |
| Oil | 1-2 tablespoons |
| Water | 1/2 cup, as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrates | 16 g |
| Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 250 mg |
(Please note that nutritional values may vary depending on the specific ingredients used.)
Instructions
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Prepare Ingredients: Start by gathering and preparing all the ingredients. Ensure the chickpeas are soaked and boiled in advance.
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Infuse Aromatic Spices: In a heavy-bottomed pan or kadhai, heat 1-2 tablespoons of oil over medium heat. Add star anise, cinnamon stick, cardamom, and Sichuan peppercorns. Let the spices sizzle and release their aroma for around 10 seconds.
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Sauté Onions and Garlic: Add the sliced onions and chopped garlic to the pan, stirring frequently. Sauté for about 2 minutes until they become soft and fragrant.
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Cook the Brinjal and Mango: Add the brinjal wedges, and stir fry for approximately 5 minutes, allowing them to soften slightly. Then, add the raw mango wedges and stir for an additional 1 minute.
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Season and Simmer: Sprinkle salt over the vegetables, add 1/2 cup of water, cover the pan, and let it cook for 5 minutes or until the brinjal is tender.
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Add Chickpeas and Spices: Stir in the cooked chickpeas along with red chili powder, black pepper powder, and turmeric powder. Continue to cook, stirring occasionally, for about 1 minute to allow the spices to blend.
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Finish with Coconut Milk: Pour in the coconut milk, stirring gently to combine. Add more water if needed for desired consistency. Simmer the curry for 3 minutes until it reaches a creamy consistency.
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Adjust Seasoning: Add a pinch of sugar and adjust salt to taste. Stir well, taste for seasoning, and make any final adjustments before removing the curry from the heat.
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Serve: Transfer the One Pot Chickpea and Brinjal Curry to a serving bowl and enjoy it with warm Steamed Rice or Flaky Paratha. You may also add a Satvik Carrot Sprouts Salad on the side for a refreshing touch.
This One Pot Chickpea and Brinjal Curry is an excellent choice for those seeking comfort food with a touch of exotic flavors. The combination of coconut milk and spices brings a creamy, warming quality to this vegetarian dish, making it a wonderful option for a fulfilling lunch.
