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.
To make this curry, you will need:
- Aubergine/eggplant, olive oil, and salt.
- Canned stuff: Coconut milk, chopped tomatoes, and chickpeas.
- Onion, ginger, garlic, and green chili. The curry dream team!
- Spices: Coriander, cumin, garam masala, and turmeric.
- You will also need water, and fresh parsley leaves to garnish.
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 200°C (395°F) 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. I found when I soak chickpeas before cooking them, they’re easier to digest.
However, if you don’t have much time then you could just use a can of cooked chickpeas. Simply drain the chickpeas and you’re ready to go!
And now it’s time to add coconut milk. Add a can 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!
Also, make sure to check out my chickpea and potato curry, it’s absolutely AMAZING!
More Aubergine Recipes
If you’re looking for more aubergine recipes, check out my vegan stuffed aubergines, Persian walnut and aubergine stew fesenjan, baba ganoush, and Briam a delicious Greek vegetable bake!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Aubergine and Chickpea Curry
- 1 large aubergine (eggplant) cubed
- 1 tablespoon olive oil not extra virgin
- 1 teaspoon salt and pepper
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced or crushed
- 1 green chili deseeded and diced
- 3 cm ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 can (400g) chopped/diced tomatoes
- 1 can (240g) chickpeas cooked and drained
- 1 can (400ml) coconut milk
- 1 teaspoon salt
- 1 tablespoon parsley or coriander 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 at 200°C (390°F) for about 20 minutes or until golden, flipping every a few minutes while they're being roasted.
- Heat olive oil in a large pot or pan, and 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 more seconds.
- Add a can of chopped tomatoes, a can of chickpeas, and a can of coconut milk. Reduce heat, cover with a lid, and let it simmer for 5 minutes.
- Stir in the aubergine cubes, remove from heat and serve over white basmati rice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on the blog on August 31, 2018. It was updated on September 12, 2019.
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