Chickpea and Eggplant Curry With Mint Chutney

Chickpea and Eggplant Curry with Mint Chutney is a tasty and generous dish that is well known in Indian cooking. Made with delicate chickpeas and tasty eggplant, this dish makes certain to be a group pleaser. The expansion of mint chutney gives the dish a new, tart flavor that is ideally suited for adjusting the flavors.

Chickpea and Eggplant Curry With Mint Chutney Fixings:

  • 1 can chickpeas, depleted and washed
  • 1 medium eggplant, diced
  • 1 huge onion, finely cleaved
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons tomato glue
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Salt and pepper, to taste
  • 1 cup vegetable stock
  • 2 tablespoons olive oil
  • New mint leaves, for embellish

For the mint chutney:

  • 1 cup new mint leaves
  • 1/2 cup cilantro leaves
  • 1 jalapeno pepper, cultivated and cleaved
  • 1/4 cup lemon juice
  • 1/4 cup water
  • Salt, to taste


  • In an enormous pot or Dutch broiler, heat the olive oil over medium intensity. Add the onion, garlic, and ginger, and cook until the onion is clear, around 5 minutes.
  • Mix in the tomato glue, turmeric, cumin, coriander, paprika, and garam masala. Cook for 2-3 minutes, mixing regularly, until the flavors are fragrant.
  • Add the eggplant to the pot and cook for 5 minutes, until it starts to mellow.
  • Mix in the chickpeas and vegetable stock. Heat the blend to the point of boiling, then, at that point, decrease the intensity to low and let stew for 10-15 minutes, until the eggplant is delicate and the sauce has thickened.
  • While the curry stews, make the mint chutney. In a blender or food processor, join the mint leaves, cilantro, jalapeno pepper, lemon squeeze, water, and salt. Mix until smooth.
  • Season the curry with salt and pepper, to taste. Serve the curry over rice, embellished with new mint leaves and a spot of mint chutney as an afterthought.

This Chickpea and Eggplant Curry with Mint Chutney is a tasty and fulfilling dish that is ideal for a comfortable night in. The mix of delicate chickpeas and eggplant in a hot tomato-based sauce is delightful and filling, and the mint chutney adds a new, tart flavor that is the ideal supplement to the flavors. Whether you really love Indian cooking or only searching for a delicious and quality dinner, this dish makes certain to be a hit!

Read More: Butter Chicken Recipe (Chicken Makhani)

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