Aubergine & chickpea curry

Aubergine & chickpea curry

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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

Ingredients

  • 2 aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp brown or black mustard seeds
  • 10-12 curry leaves, plus extra to serve, if you like
  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 dried chillies, chopped
    Chillies

    Chilli

    chill-ee

    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

    Turmeric

    term-er-ik

    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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, rinsed and drained

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
heli747
22nd Oct, 2011
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
2nd Oct, 2011
4.05
Looks nice. Will give it a try.
stephj123
27th May, 2011
What can I say? Yuk, never again.
chaconia
12th May, 2011
3.05
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
26th Mar, 2011
Easy to make and quite tasty although it needed some salt (and I am a person who doesn't usually add salt to recipes).
kiisudankan
6th Feb, 2011
3.05
Quite tasty. Added a bit of soy sauce to deepen the flavour.
lucimakesfabcake
30th Sep, 2010
5.05
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
22nd Sep, 2010
5.05
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
9th Sep, 2010
2.05
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
17th Aug, 2010
4.05
Very tasy and easy to make. Made a load of it and will use it for my work lunches!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?