Aubergine & chickpea curry

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• Pat Sanderson

  03 August 2010

  Pat Sanderson commented on this recipe

  A delicious creamy curry. I can see it becoming a favourite recipe. I didn't have curry leaves or garam masala so I used a mild curry powder.

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• yummie

  05 August 2010

  yummie commented on this recipe

  oh yes, this curry looks delicious, will definatly be trying this one,mmmmm:))

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• Ronnie

  05 August 2010

  Ronnie rated and commented on this recipe

  

  CERTAINLY A DISH TO SERVE EVEN IN OUR EXTREME HEAT IN ZIMBABWE. I DID NOIT HAVE ANY FRESH CURRY LEAVES SO TRIED FRESH CORIANDER AND THIS TOO WAS GOOD. USED THIS AS A STARTER TO OUR AUGUST SCHOOL HOLIDAY BRAAI AS WE DO SEEM TO DRAW OUT THE COOKING OF VARIOUS MEATS HERE - SO ANYONE WHO WAS STARVING OR A VEGETARIAN DID NOT GO HUNGRY. RONNIE

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• Glynis

  16 August 2010

  Glynis rated and commented on this recipe

  

  One of the best curries I have ever made. I had no mustard seeds or garam masala so used curry paste but it was still delicious.

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• Adam

  17 August 2010

  Adam rated and commented on this recipe

  

  Very tasy and easy to make. Made a load of it and will use it for my work lunches!

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• shakipax

  05 September 2010

  shakipax rated this recipe

  

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• Frantic Flapjack

  09 September 2010

  Frantic Flapjack rated and commented on this recipe

  

  Followed the recipe exactly but it just didn't do it for me. Lacking in depth of flavour. There are other curry recipes on this website which give better results.

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• Arbicuswoo

  22 September 2010

  Arbicuswoo rated and commented on this recipe

  

  I just made this and it's yummy. I didn't use the seeds and put in only a pinch of the chili pepper--I have two kids so they don't like things extra spicy. Still, it was quite spicy and delicious. I also threw in lots of cilantro which I had on hand. It was restaurant quality!

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• lucimakesfabcake

  30 September 2010

  lucimakesfabcake rated and commented on this recipe

  

  Love this curry, very tasty. I just use whatever spices I have in, I normally use corriander or cumin seeds instead of mustard seeds... And its always delicious :)

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• kiisu

  06 February 2011

  kiisu rated and commented on this recipe

  

  Quite tasty. Added a bit of soy sauce to deepen the flavour.

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• SarahC

  26 March 2011

  SarahC commented on this recipe

  Easy to make and quite tasty although it needed some salt (and I am a person who doesn't usually add salt to recipes).

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• Chaconia

  12 May 2011

  Chaconia rated and commented on this recipe

  

  Made this tonight -- had no curry leaves; used a mixture of mustard and nigella seeds. But the main thing to add to give it a bit of a kick and lift the flavour is either lemon/lime juice, or even better some tamarind paste. I used a bit of both and it made all the difference!

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• Steph

  27 May 2011

  Steph commented on this recipe

  What can I say? Yuk, never again.

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• Annacb

  05 June 2011

  Annacb rated this recipe

  

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• Priyesh Tungare

  02 October 2011

  Priyesh Tungare rated and commented on this recipe

  

  Looks nice. Will give it a try.

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• Heli

  22 October 2011

  Heli commented on this recipe

  I felt this lacked something, I followed the recipe correctly but I feel it needed something else, it was more of a malaysian type dish...Dont think I will do this again..

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• Lindacooking

  28 January 2012

  Lindacooking rated and commented on this recipe

  

  I added my own curry base as well as other spices and this was fantastic - only gave it three stars because i had to add my own curry base and other spices as i felt something was missing from it.

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• GoldenCat1983

  19 February 2012

  GoldenCat1983 commented on this recipe

  Is this suitable for freezing?

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• danithedesigner

  12 March 2012

  danithedesigner commented on this recipe

  Horrible. Absolutely horrible. This is the first recipe that has gone bad from this site. Definitely won't make this again.

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• Girl, Independent

  11 May 2012

  Girl, Independent rated and commented on this recipe

  

  I do this with sweet potatoes instead of chickpeas and it's lovely. I add the potatoes to the pan at the same time as the coconut milk and allow them to simmer for the duration � they go lovely and soft and sweet in the milk. Gorgeous. I also serve this with Yellow Rice recipe on this site. My favourite curry ever!

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Ingredients

• 2 aubergines
• 2 tbsp sunflower oil , plus extra to serve, if you like
• 1 tbsp brown or black mustard seeds
• 10-12 curry leaves , plus extra to serve, if you like
• 2 onions , finely chopped
• 2 dried chillies , chopped
• 4 tsp garam masala
• 2 tsp ground coriander
• 2 tsp turmeric
• 400ml can coconut milk
• 6 tomatoes , quartered
• 400g can chickpeas , rinsed and drained

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Vegetarian, Vegan

Ingredients

• 2 aubergines
• 2 tbsp sunflower oil , plus extra to serve, if you like
• 1 tbsp brown or black mustard seeds
• 10-12 curry leaves , plus extra to serve, if you like
• 2 onions , finely chopped
• 2 dried chillies , chopped
• 4 tsp garam masala
• 2 tsp ground coriander
• 2 tsp turmeric
• 400ml can coconut milk
• 6 tomatoes , quartered
• 400g can chickpeas , rinsed and drained

Per sreving

261 kcalories, protein 7.0g, carbohydrate 19.0g, fat 18.0 g, saturated fat 10.0g, fibre 5.0g, sugar 9.0g, salt 0.44 g

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