Aubergine & chickpea curry

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• easy recipes fan

  28 May 2012

  easy recipes fan rated and commented on this recipe

  

  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!

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• Tracy

  24 July 2012

  Tracy rated and commented on this recipe

  

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

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• SirMatthew

  01 December 2012

  SirMatthew rated this recipe

  

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• curro

  16 December 2012

  curro rated and commented on this recipe

  

  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

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• OllyCassidy

  17 January 2013

  OllyCassidy rated and commented on this recipe

  

  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.

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• Azi

  28 March 2013

  Azi rated and commented on this recipe

  

  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.

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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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