Aubergine & Chickpea Curry
Thereās something so comforting about a homemade curry bubbling away on the hob. This aubergine and chickpea curry has become one of my go-to dinners when I want something filling, wholesome and full of flavour, but still really simple to throw together.
The aubergine turns soft and silky in the sauce, while the chickpeas make it hearty enough to keep you full. Itās the kind of meal you can make on a weeknight without too much fuss, but also one I love to share with friends alongside rice and naan for a cosy evening in.
What you need
- brown rice
- onion
- garlic cloves
- ginger
- aubergine
- chickpeas
- turmeric
- cumin
- chilli
- garam masala
- coconut milk
- veg stock
- coriander
- lemon juice
How to make aubergine and chickpea curry
How to make aubergine and chickpea curryIf eating with rice you want to make sure you get that on to cook straight away. I usually measure my rice and water and the bring to the boil.
Then turn it right down to the lowest temperature and leave to gently simmer until all the water has evaporated and the rice and curry is ready.
Next, peel, chop and thinly slice the onion, garlic and ginger.
Add these to a pan with a dash of oil and gently cook until softened and golden.
Meanwhile, chop the aubergine into bite-sized chunks and drain and rinse the chickpeas.
Measure out your spices and add them to the pan, adding in a splash of water if needed to loosen it up. Fry for 1-2 mins.
Now add in the aubergine and chickpeas, and stir through and fry for a few more minutes.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce to simmer. Cook for 10-15 mins, or until the aubergine is soft and the flavours have come through.
Chop the coriander, adding the stalks to the curry and season well.
I like to serve with brown rice, a sprinkle of coriander and a squeeze of lemon juice. It also goes really well with my Raita.
As this is a very soup-like curry, you can enjoy this as soup with some naan bread if you prefer. I often do this with leftovers the next day.
If you prefer the curry to be a bit thicker, omit the vegetable stock and add a dash of soy sauce/tamari instead.
More curry recipes
- Roasted Aubergine Curry
- Tofu Satay Curry
- Mango & Coconut Chickpea Curry
- Lentil & Cauliflower Curry
- Easy Vegan Curry
Did you make this aubergine and chickpea curry recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Aubergine & Chickpea Curry
Ingredients
- brown rice
- 1 onion (chopped )
- 3 garlic cloves
- thumb ginger (about 4cms, sliced )
- 1 aubergineĀ (chopped into bite size chunks )
- 1 tin chickpeas (rinsed )
- 1 tsp turmeric
- 1 tsp cumin
- Ā½ tsp chilli
- 1 tsp garam masala
- 1 tin coconut milk
- 500 ml veg stock (optional)
- handful of coriander (chopped )
- lemon (squeeze of )
Instructions
- If eating with rice, put that on to cook now.
- Peel, chop and thinly slice the onion, garlic and ginger.
- Add to a pan, the onion, garlic and ginger. with a dash of oil and cook until softened.
- Meanwhile, chop the aubergine into bite-sized chunks and drain and rinse the chickpeas.
- Add the spices to the pan, adding in a splash of water if needed to loosen it up. Fry for 1-2 mins.
- Add in the aubergine and chickpeas, stir through and fry for a few more minutes.
- Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce to simmer. Cook for 10-15 mins, or until the aubergine is soft and the flavours have come through.
- Chop the coriander, adding the stalks to the curry.
- Serve with brown rice, a sprinkle of coriander and a squeeze of lemon juice.
Video
Notes
- As this is a very soup-like curry, you can enjoy this as soup with some bread if you prefer. I often do this with leftovers the next day.
- If you prefer the curry to be a bit thicker, omit the vegetable stock and add a dash of soy sauce/tamari instead.
Nutrition
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7 comments
Alja
I just did it and it is soooo goooooodddd!!! I also added a little bit of passata, just to adapt it to my own taste <333 Thank you so much for this recipe!
Elyse
This was absolutely delicious!! Unfortunately, I was out of chickpeas (silly me!), so I substituted mushrooms instead–it was still so yummy!
Clairseana
Just made this for lunch today and it was PERFECT for a cold, blustery day! I can’t wait to have the leftovers for tomorrow’s lunch.
Clem
I just prepped i huge batch of this curry, can’t wait to try ! So easy and looks yummy, very earthy and warming for autmun ! love from france x
michaela
i’ve just made this, am eating right now – it tastes like heaven, so incredibly delicious i could cry!!
Charley
Very nice! I think it just needs some broccoli or something green. I normally donāt like aubergine but I really liked this recipe š
Portion size was for 4 Iād say, with plenty of sauce.
Alex
Quick and easy and delicious