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5 from 15 votes

Aubergine and Chickpea Curry

Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. Served over white rice and garnished with chopped fresh parsley leaves.
Course Main Course
Cuisine Indian
Keyword aubergine and chickpea curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 318kcal
Author Diana


Roasted Aubergines:

  • 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.



Calories: 318kcal | Carbohydrates: 18g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Sodium: 1365mg | Potassium: 706mg | Fiber: 6g | Sugar: 8g | Vitamin A: 227IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 5mg