Aubergine & chickpea curry

Aubergine & chickpea curry

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(23 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per sreving

kcalories
261
protein
7g
carbs
19g
fat
18g
saturates
10g
fibre
5g
sugar
9g
salt
0.44g

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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Method

  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.

Recipe from Good Food magazine, August 2010

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Comments

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lucimakesfabcake's picture
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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 :)

arbicuswoo's picture
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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!

Frantic Flapjack's picture
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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.

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

glynisflo's picture
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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.

pavlovakk's picture
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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

holmfirth's picture

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

patsand's picture

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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