Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. It’s so delicious when it’s served over basmati white rice and garnished with fresh parsley.
I love making a good vegetable curry! Curries are easy to make, comforting, always made with lots of vegetables and everyone in our family loves curry! This vegan aubergine and chickpea curry
What makes this curry so good? The aubergine cubes are seasoned with salt and ground black pepper, then roasted in the oven until crisp and golden. They become crispy from the
Then they’re stirred in the curry at the end of the recipe, and I’m pretty sure that you will fall in love with the texture and the taste of the aubergines in this dish as much as I did when I first made it.
How to roast an aubergine?
Roasting an aubergine for this recipe is really easy. Start by washing the aubergine, and cut it up into cubes.
Scatter on a baking tray, drizzle with extra virgin olive oil, and season with salt and pepper.
Roast in the oven at 200c for about 20 minutes. Keep flipping the aubergines cubes every few minutes, and roast until they start to crisp up.
How to make aubergine and chickpea curry?
Now that you roasted the aubergine, peel and dice a yellow onion. Then heat olive oil in a pan or pot, and sauté the onion. Add garlic, ginger
Add the spices. Adding spices early when cooking a curry will activate the spices, and make your dish even more flavourful.
Add a can of chopped tomatoes, and your cooked chickpeas. I prefer to cook chickpeas at home from dried, I soak them overnight then cook them on the next day.
However, if you don’t have much time then you could just use a can of chickpeas. Simply drain the chickpeas and you’re ready to go!
And now it’s time to add coconut milk. Add a tin of
Stir in the roasted aubergine cubes!
Make sure that you add the roasted aubergine at the end of the cooking process, as the aubergine cubes will be crispy. And adding them to the curry earlier can make them a bit soggy.
If the aubergine cubes start absorbing some liquid from the curry, they will become softer but will still be absolutely tasty so that’s not a problem.
We usually make this curry in a big batch that will last us for at least 2 days, so we just reheat it on the next day to have for lunch or dinner.
Serve it over white basmati rice, sprinkle with chopped fresh parsley leaves and enjoy!
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Aubergine and Chickpea Curry
- 1 large aubergine (eggplant) cubed
- 1 tbsp olive oil
- 1 tsp salt and pepper
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 green chilli deseeded and diced
- 3 cm ginger grated
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp turmeric
- 1 tsp garam masala
- 1 can (400g) chopped tomatoes
- 1 can (240g) chickpeas cooked and drained
- 1 can (400ml) coconut milk
- 1 tsp salt
- 1 tbsp parsley chopped
- Wash and cube the aubergines (I don’t peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
- Roast in the oven on 200c for about 20 minutes or until golden, flipping every a few minutes while they're being roasted.
- Heat olive oil in a large pan, then saute the onion until it becomes golden and translucent. Add garlic, ginger and green chili and cook for a couple of minutes. Then add the spices and cook for 30 seconds.
- Add a can of chopped tomatoes, a can of chickpeas and a can of coconut milk. Reduce heat, cover with lid and let it simmer for 5 minutes.
- Stir in the aubergine cubes, remove from heat and serve over white basmati rice.
This recipe first appeared on the blog on August 31, 2018. It was updated on September 12, 2019.