One Pot Chickpea and Brinjal Curry Recipe: A Flavorful Thai-Inspired Delight
Introduction
The One Pot Chickpea and Brinjal Curry is a hearty, aromatic dish that brings together an exquisite blend of flavors and textures. Perfect for a quick yet satisfying lunch, this recipe combines the earthiness of chickpeas, the creamy softness of brinjal (eggplant), and the tang of lightly ripened raw mango—all simmered together in a rich coconut milk base. Enhanced with warm whole spices like star anise, cinnamon, and cardamom, this curry offers a comforting yet exotic taste of Thai cuisine that’s sure to please vegetarians and spice lovers alike.
Whether you’re new to vegetarian cooking or a seasoned pro, this one-pot wonder simplifies your meal prep without compromising on taste. Pair it with a side of steamed rice or a flaky paratha, and you’ve got a perfect, balanced meal for lunch or dinner.
Recipe Details:
- Cuisine: Thai
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas), soaked & boiled | 1 cup |
| Brinjal (Baingan / Eggplant), cut into wedges | 2 medium-sized |
| Raw Mango, cut into wedges | 1 small |
| Onion, sliced | 1 large |
| Garlic, chopped | 3 cloves |
| Star Anise | 1 pod |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Cinnamon Stick (Dalchini) | 1 inch stick |
| Sichuan Peppercorns | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Coconut Milk | 1 cup |
| Salt | To taste |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 7g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 8g |
| Sodium | 300mg |
Instructions
-
Prep the Ingredients:
- Begin by soaking and boiling the chickpeas in advance. Once cooked, set them aside. Prepare the brinjal (eggplant) by cutting it into wedges and slice the onion and chop the garlic.
- Cut the raw mango into wedges and have all the spices ready to go.
-
Heat the Spices:
- In a heavy-bottomed pan or kadhai, heat 1-2 tablespoons of oil over medium heat. Add the whole spices—star anise, cinnamon stick, cardamom, and Sichuan peppercorns.
- Sauté the spices for about 10 seconds, allowing the aromas to release into the oil.
-
Cook the Onions and Garlic:
- Add the sliced onions and chopped garlic to the pan. Stir them well and sauté for 2 minutes until the onions become translucent and aromatic.
-
Sauté the Brinjal:
- Toss the brinjal wedges into the pan and stir-fry for about 5 minutes until they begin to soften and slightly brown at the edges. This adds a lovely depth of flavor to the curry.
-
Add Liquid and Spices:
- Pour in the salt and 1/2 cup of water, then cover the pan with a lid. Let it cook for an additional 5 minutes to allow the brinjal to soften further and absorb the flavors.
-
Incorporate Chickpeas and Spices:
- Once the brinjal is tender, add the boiled chickpeas to the pan. Stir well, then add the red chili powder, turmeric powder, and black pepper powder. Allow everything to cook together for about a minute to infuse the spices.
-
Add Coconut Milk:
- Pour in the coconut milk along with 1/2 cup of water. Stir everything gently and bring the curry to a simmer. Cook for 3 minutes to allow the flavors to meld together.
-
Season and Finish:
- Add sugar and adjust salt to taste. Stir everything well and taste for seasoning. Once the curry reaches the right balance of flavors, remove the pan from heat.
-
Serve and Enjoy:
- Serve the One Pot Chickpea and Brinjal Curry hot with steamed rice or flaky paratha for a wholesome meal. For an extra touch, you can serve this dish alongside a fresh Satvik Carrot Sprouts Salad to complement the rich and spicy curry.
Cooking Tips:
- Chickpeas: You can also use canned chickpeas if you’re short on time, but homemade, soaked, and boiled chickpeas yield the best texture.
- Brinjal: If you’re worried about bitterness, salt the brinjal wedges and let them sit for 15 minutes before cooking. Then, rinse off the salt before adding them to the curry.
- Spices: Adjust the level of heat by reducing or increasing the red chili powder and Sichuan peppercorns based on your spice tolerance.
Why You’ll Love This Recipe:
- One-pot meal: Minimal cleanup with maximum flavor—perfect for busy weekdays or relaxed weekends.
- Vegetarian-friendly: Packed with plant-based protein from chickpeas and loads of vegetables, this curry is a great choice for anyone following a vegetarian or vegan diet.
- Unique flavor profile: The combination of whole spices, tangy mango, and creamy coconut milk makes this curry a flavor-packed, comforting dish that is both exotic and familiar.
This One Pot Chickpea and Brinjal Curry is a must-try for anyone looking for a simple, flavorful meal that brings together the best of Thai-inspired ingredients. Enjoy the taste of tropical spices, hearty legumes, and rich coconut milk all in one delicious dish!
