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Aubergine & chickpea curry

Aubergine & chickpea curry

Rating: 4 out of 5.64 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegan
  • Vegetarian
Nutrition: per sreving
HighlightNutrientUnit
kcal261
fat18g
saturates10g
carbs19g
sugars9g
fibre5g
protein7g
low insalt0.44g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

Rating: 4 out of 5.64 ratings

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