Aubergine & chickpea curry

Aubergine & chickpea curry

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(35 ratings)

Prep: 20 mins Cook: 50 mins


Serves 6
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per sreving

  • kcal261
  • fat18g
  • saturates10g
  • carbs19g
  • sugars9g
  • fibre5g
  • protein7g
  • salt0.44g
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  • 2 aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp sunflower oil, plus extra to serve, if you like
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp brown or black mustard seeds
  • 10-12 curry leaves, plus extra to serve, if you like
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 dried chillies, chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tsp ground coriander
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 400ml can coconut milk
  • 6 tomatoes, quartered



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, rinsed and drained


  1. Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.

  2. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.

  3. Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

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Comments (38)

fayemarissa's picture

Super yummy!

steve shrew's picture

print problem: for me it printed a blank page

libsybibsy's picture

I really enjoyed this!

alexterryuk's picture

Found this a little slimey and bland.

kiwiinlux's picture

We really enjoyed this meal - I certainly wouldn't call it bland. I didn't have curry leaves, and added curry powder with the other spices, and used a tin of tomatoes instead of fresh.

allypallu's picture

I tried this recipe out a couple of months ago and it is now part of our staple diet - Although I use this as a base and have changed a few things as I found the original recipe a bit dry and bitter.

Instead of shallow frying the aubergine pieces, I oven bake them for about 40 minutes with olive oil and honey.
I also add a tin of chopped tomatoes for added sauce (we <3 sauce), an extra tin of chickpeas and a red or yellow pepper.
I substituted some of the tumeric for a medley of other yummy spices to give it a nicer aroma.

I wouldn't have found one of my favourite dishes if it wasn't for this original recipe, so thank you :)

Brownep's picture

I cooked this exactly as the recipe instructed and it was delicious. It's quite a delicate curry with subtle flavours. It's not that hot, but the aubergine and tomato flavours come through nicely. I will definitely be cooking this again!

Angelica Mercieca Ciantar's picture

I added some garlic and curry paste to make it tastier and used canned tomatoes since I had no fresh ones at hand. Added about a teaspoon of creamed coconut at the end since I used light coconut milk. Very tasty! A truly satisfying veggie dish!

susieone's picture

A very tasty vegetable curry.

Stirling Chef's picture

Not normally a veggie dish person, but I enjoyed this. I tweaked it a little, by halving the chickpea amount and replacing with sweet potatoe. Also didn't have any turmeric so used mustard powder, and birdseye chillis. Still tasted great!

curryzebra's picture

Aubergines and chickpeas, I normally LOVE these ingredients but they need to be in a dish with amazing flavours as they don't have much flavour themselves, so I thought the curry wasn't the best, although its texture was fine. I had really high hopes for this dish, but I was so disappointed - I won't make it again, there are far nicer curries out there! :<(

CulinaryDisaster's picture

My husband and I are trying to introduce more veggie meals to our diet - this recipe appealed to me as we both love curries and I've never really used aubergine. I was however really disappointed with the result, it was pretty grim. In order for us not having to bin it I decided to add 2 tsp cumin, juice from half a lime and 2 tbsp brown sugar. I don't know if the curry leaves would've made all the difference but I had to substitute them with some grated lime-rind as they weren't available where we live. It tasted ok in the end but I don't think I'll be making this again..

catie74's picture

Yes you need the curry leaves

citizen smith's picture

WOW!! Cooked it this afternoon, a beautifully fragrant dish to add to my novice repertoire, I've seen TV cooks use them but this was my first time using curry leaves & its opened a whole new "other curry" dimension for me as I normally go chillie mad! I did go for good quality chopped tinned tomato as I had no fresh but it worked well & didn't need the water, alongside some fresh green chillies too but I didn't go for ultra hot. Worked really well with rice & 20 cloves which I love with this dish.

rolo564's picture

this was delicious! After I added the half tin of water I was really worried it would be too runny, but after 25 min simmering, it thickened up beautifully. Could have added the spices a bit later, but as I used fresh red chillis the flavour was great anyhow.

azadehakbari's picture

very delicious! will become a regular on our table :) I didn't fry the aubergine, just salt-showered it and put it in the oven with some oil; it does the job and it's faster. I added some more chilli because it wasn't as hot as I wanted.

EmiBias's picture

Oh dear, I'm so sorry but this meal is exactly the kind of thing that gives veggie/vegan meals a bad name, completely lacking in depth or even flavour. If I was forced to make this meal again I'd substitute a lot of the garam masala for other spices and possibly curry powder.

I gave this recipe 2 stars only because this method of cooking aubergine gives you very meat, crunchy results, which is good.

nearher's picture

Great recipe. Never thought chick peas and aubergine could make such a good combination.
I Didn'tuse curry leaves. Used medium hot curry powder. Didn't use any other spices. My chick peas came from a Spanish 'cocido'- which means they already had some flavour. Even my non-vegetarian friends loved the dish.

Thank you, Sarah Cook

tracy_fourie's picture

Really yum and easy to make. Even better the next day. Have made it twice already and will definately make again!

elisaponsele's picture

I thought this was pretty tasty although I did have to add seasoning and felt the instructions were a little confusing. I thought I was supposed to scoop the flesh out of the aubergine rather than just the wedges out of the pan and the former is quite difficult given that the aubergine doesn't actually cook that much in this first step.
Also, I ended up simmering for a lot longer than suggested which I think helped as it would have been too watery otherwise.
But all in all, a keeper!


Questions (2)

Szyszka's picture

What can I substitude curry leaves with???

goodfoodteam's picture

Hi Szyszka, thanks for your question. Curry leaves have a quite distinct flavour so if you can't get fresh ones, you can rehydrate dried ones in a little just boiled water. Alternatively you could try adding some kaffir lime leaves instead, or if you can't get those either then just up the quanities of the other spices slightly. Hope this helps. 

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