Aubergine & chickpea curry

Aubergine & chickpea curry

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(41 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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7th Dec, 2014
A very tasty vegetable curry.
Stirling Chef
1st Apr, 2014
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!
19th Mar, 2014
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! :
20th Feb, 2014
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..
26th Oct, 2016
Yes you need the curry leaves
citizen smith's picture
citizen smith
1st Sep, 2013
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.
5th Aug, 2013
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.
28th Mar, 2013
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.
17th Jan, 2013
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.
16th Dec, 2012
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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