Aubergine & chickpea curry

Aubergine & chickpea curry

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(24 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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susieone's picture
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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

BLAND............
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..

citizen smith's picture
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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
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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.

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

elisaponsele's picture
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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!

girlindependent's picture
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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!

danithedesigner's picture

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

goldencat1983's picture

Is this suitable for freezing?

lindacooking's picture
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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.

heli747's picture

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..

priyeshtungare's picture
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Looks nice. Will give it a try.

stephj123's picture

What can I say? Yuk, never again.

chaconia's picture
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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!

smilerc's picture

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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