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    Home » Vegetarian Dinners » Aubergine and Chickpea Curry

    Aubergine and Chickpea Curry

    Published: July 19, 2017, Modified: November 5, 2021, By: Michelle Alston

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    Aubergine and Chickpea Curry

    Aubergine and chickpea curry is the perfect tasty weeknight dinner. It's so easy to make and tastes amazing! The aubergine is roasted before being added to a rich and tasty curry sauce with chickpeas and spinach. This vegan curry is perfect for the whole family to enjoy!

    Aubergine with chickpeas and spinach in a tomato sauce with rice
    Jump to:
    • 📝 What Do We Need
    • 🔪 How To Make It
    • 👩‍🍳 Expert Tips
    • 📌 Variations/Substitutions
    • 📖 FAQs
    • 🍽 More Tasty Vegan Curries
    • Aubergine and Chickpea Curry

    We love a good curry in my house, whether it's a cauliflower and chickpea curry or my tofu katsu curry at least once a week we have curry! But, I have always struggled to get my family to eat aubergine! I'm on my own when it comes to this nightshade! Until that is, I made this curry. For some reason, they love this curry, who knew cooking aubergine in a curry would win them over!

    This aubergine chickpea curry is so full of flavour. Roasting the aubergine crisps up its skin and leaves the flesh soft and tender, making it perfect for adding to a curry. It adds texture to the curry and the aubergine will soak up all the lovely flavours.

    📝 What Do We Need

    Ingredients for this curry recipe
    • Aubergine - one large aubergine (eggplant) is all you need for this curry. When buying aubergine look for one with an unblemished, tight skin. It should feel firm to the touch and feel heavy.
    • Spices - I use a mix of ground and whole spices for this curry. I use whole mustard seeds and cumin seeds. For the ground spices I use garam masala, turmeric and ground coriander.
    • Chickpeas - canned chickpeas are absolutely fine for this curry but if you want to use dried chickpeas you can, you will need to soak and cook them first though.
    • Spinach - I add some baby spinach to this curry but you can omit it if you want. I like to get some green in whenever I can!
    • Coconut Milk - coconut milk adds a lovely creaminess to this curry, I recommend using full fat to get the most creamy sauce! I have made this without coconut milk so if you want you can omit it.

    🔪 How To Make It

    1. Start by cooking the onion in oil, it will need at least 20 minutes to get soft and golden. Meanwhile roast the aubergine in the oven.

    Aubergine on baking tray

    2. Toast the cumin seeds and mustard seeds in a dry pan then pound them in a pestle and mortar. Add the ginger, garlic and chilli pepper to the onion and cook for a minute. Then add all the spices and cook for a minute.

    Onions and spices cooking in pan

    3. Add the chopped tomatoes to the onion and cook for about 10 minutes. Then add the roasted aubergine and the chickpeas.

    Coconut milk being added to suace in pan

    4. Pour in the coconut milk and cook for about 5 minutes, the add the spinach. Stir until the spinach has wilted. Finish the curry with some coriander then serve with rice and toasted almond flakes.

    Spinach being added to curry

    👩‍🍳 Expert Tips

    • Cooking the onions - cooking the onion for at least 20 minutes over low heat will give you lovely soft golden onions. This will add so much flavour to your curry so I recommend cooking them for at least 20 minutes. If you don't have time then give them at least 10 minutes.
    • Cooking the spices - the spices only need a minute to cook. In fact, as soon as you can smell their aromas they are done! Don't burn the spices as they will turn bitter and ruin your curry.
    • Roasting the aubergine - roasting the aubergine makes a huge difference to this curry. The skin will be cripsy but the inside will be soft and tender. Just remember to flip the aubergine chunks half way through cooking. 15 minutes should do the trick as it will cook in the curry too.
    • Adding the coconut milk - add the coconut milk slowly, stiring all the time. Try not to bring the coconut milk to a boil as it can spilt. And don't forget to give that tin can a good shake before you open it!
    Aubergine with chickpeas and spinach in a tomato sauce with rice

    📌 Variations/Substitutions

    • Add more veggies - green bell pepper and mushrooms work really well in this too. You could also add some courgette if you have some.
    • Make it hotter - this curry is deliberatley mild enough to suit the whole family. If you want to make it hotter then add a pinch of hot chilli powder when you add the spices. You could also use a hotter chilli pepper such as a tabiche chilli pepper if you want it really hot!
    • Swap the chickpeas - don't have chickpeas? Dried red lentils, black beans or green beans will work in this too.
    Aubergine with chickpeas and spinach in a tomato sauce with rice

    📖 FAQs

    Do I need to peel the aubergine first?

    No, you don't. Leaving the skin on while roasting will help the aubergine chunks keep their shape. Plus the skin ends up a little crispy which adds some lovely texture to the curry.

    Can I freeze aubergine curry?

    Yes, you can. Once the curry has cooled transfer it to suitable containers and place it in the freezer. Use within 3 months. Defrost the curry overnight in the fridge then reheat on the hob until piping hot. You may need to add a little water to loosen it up while it is reheating.

    How long does aubergine curry last?

    If you have any leftovers you can store them once cooled in the fridge. The curry will last for about 3- 5 days. Just reheat on the hob until piping hot and serve!

    🍽 More Tasty Vegan Curries

    If like us you love curries then I have a few more that you might like to try! The most popular curry on this blog is my Mushroom Curry, this is a great vegan curry ready in just 30 minutes! Another popular curry is my Chickpea and Lentil Curry, this curry is super filling and really tasty. Finally, my Red Lentil Dahl is one of my all-time favourites, it's warming comforting and so easy to make.

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    Aubergine with chickpeas and spinach in a tomato sauce with rice

    Aubergine and Chickpea Curry

    Aubergine and chickpea curry is the perfect tasty weeknight dinner. It's so easy to make and tastes amazing! This vegan curry is perfect for the whole family to enjoy!
    4.84 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Fusion, Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 424kcal
    Author: Michelle Alston

    Ingredients

    • 2 tablespoon olive oil divided into two
    • 1 large aubergine (eggplant) cut into chunks
    • 1 medium brown onion peeled then chopped
    • 1 thumb size piece of fresh ginger peeled and finely grated
    • 3 cloves of garlic put through a garlic press or minced
    • 1 red chilli pepper Finely chopped. I used a red jalapeño pepper to keep the heat mild. If you would like a hotter pepper than I would use a green chili or a Jwala Chilli if you can get you can get some.
    • 1 400g (14.5oz) can of chopped (diced) tomatoes
    • 2 teaspoon cumin seeds
    • 1 heaped tsp yellow mustard seeds
    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1 400g (15oz) can of chickpeas drained and rinsed in cold water
    • 1 400g (13.66 fl oz) can of coconut milk
    • 50 g (1 ¾ cups) of baby spinach washed and patted dry with kitchen paper
    • 1 small handfull fresh coriander (cilantro)
    • ½ teaspoon sea salt
    • ¼ tsp freshly ground black pepper

    To serve

    • Toasted almond flakes
    • Naan
    • Basmati rice
    Prevent your screen from going dark

    Instructions

    • Heat 1 tbs of oil in a large saute pan, add the onion and a pinch of salt and gently cook over low heat for about 20 minutes. The onions should be soft and light brown.
    • Heat the oven to 180° C(355°F) fan / 200°C (390°F) conventional oven
      Cut the aubergine into bitesize pieces. Place then a baking tray then drizzle a tablespoon of olive oil over it.
      Place in the oven and cook for 15 minutes, turn the aubergine chunks halfway through cooking.
    • Toast the mustard seeds and cumin seeds in a dry pan until they release their aromas, about a minute.
      Transfer them to a pestle and mortar and pound them until they are a rough powder.
    • Once the onion is soft and golden add the garlic, ginger and chilli pepper.
      Cook for about 1 minute, then add all spices.
      Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
    • Now, pour in the tin of chopped tomatoes. Stir and leave to simmer over low heat for 10 minutes. Stir occasionally. After 10 minutes add the roasted aubergine and the chickpeas.
    • Next pour in the coconut milk, add this slowly stirring all the time. Simmer for 5 minutes.
      You should have a thick sauce now. If not simmer for another 5 minutes.
    • Finally, add in the spinach and cook until the spinach has wilted.
      Finish by stirring in the coriander leaves.
      Serve immediately with naan, basmati or brown rice and toasted flaked almonds.

    Notes

    • The onion - cooking the onion for at least 20 minutes over low heat will give you soft golden onions. This will add flavour to your curry so I recommend cooking them for at least 20 minutes. If you don't have time then give them at least 10 minutes.
    • Spices - the spices only need a minute to cook. In fact, as soon as you can smell their aromas they are done! Don't burn the spices as they will turn bitter and ruin your curry.
    • Roasting the aubergine - roasting the aubergine makes a huge difference to this curry. The skin will and edges will be crispy but the inside will be soft and tender. Remember to turn the aubergine chunks halfway through cooking. 15 minutes should do the trick as it will cook in the curry too.
    • Coconut milk - add the coconut milk slowly, stirring all the time. Try not to bring the coconut milk to a boil as this can spilt the coconut milk. Don't forget to give that can a good shake before you open it!
    • Freezing/Storing - Once the curry has cooled transfer it to suitable containers and place it in the freezer. Use within 3 months. Defrost the curry overnight in the fridge then reheat on the hob until piping hot. You may need to add a little water to loosen it up while it is reheating.
    • Storing - If you have any leftovers you can store them once cooled in the fridge. The curry will last for about 3- 5 days. Just reheat on the hob until piping hot and serve.
    • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four and does not include rice or flaked almonds.
    • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.

    Nutrition

    Calories: 424kcal | Carbohydrates: 32.5g | Protein: 7.5g | Fat: 32.4g | Saturated Fat: 22.3g | Sodium: 471mg | Potassium: 688mg | Fiber: 8.6g | Sugar: 8.2g | Calcium: 83mg | Iron: 4mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *Recipe updated Nov 2021 to include new photos, step by step guide and more nutritional information.

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    Reader Interactions

    Comments

    1. Sasha @ Eat Love Eat

      July 30, 2017 at 9:10 pm

      This looks delicious Michelle! Hope you have/had a great time camping! Whereabouts did you go? We went camping recently and made a pizza and breakfast tacos - pretty epic! LOVE camp food! xx

      Reply
      • Michelle Alston

        July 31, 2017 at 10:29 am

        Thank you so much Sasha x We've not gone yet I'll fill you in on all the details when we get back 😉 Those breakfast tacos sound amazing x

        Reply
    2. Lynn | The Road to Honey

      July 30, 2017 at 7:15 pm

      Well. . .you could alway combine camping and the love for luxury hotels and go glamping. When I lived in Kenya, we stayed in tented safari camps (with real beds. . .oriental rugs. . .the works) at least once a month. It was pure decadence and I wouldn't do safari any other way.

      As for this dish. . .it is so lovely. It certainly is glamping at its finest.

      Reply
      • Michelle Alston

        July 31, 2017 at 10:28 am

        Thanks Lynn, gosh your glamping in Kenya sounds amazing! We have looked at glamping here but I would like for our girl to experience some real camping first as I'm sure she (and I) would find it hard to give up the luxury of glamping 😉

        Reply
    3. Tina Dawson | Love is in my Tummy

      July 24, 2017 at 2:05 pm

      You just combined two of my most favorite ingredients together in a curry (also my weakness) - I cannot wait to try this!

      Reply
      • Michelle Alston

        July 25, 2017 at 10:49 am

        Thanks Tina, I hope you like it x

        Reply
    4. Christie

      July 24, 2017 at 1:57 pm

      I adore aubergines. This is the kind of meal I would love.

      Reply
      • Michelle Alston

        July 25, 2017 at 10:54 am

        Thanks Christie, I hope you like it 🙂

        Reply
    5. Jeni @ Coquette Kitchen

      July 24, 2017 at 1:39 pm

      5 stars
      Oh wow, I would NEVER have thought of curry as camping friendly food, but you are so right! And I love camping too. There's a particular park in Florida, where I grew up, that we'd go camping at. It had lovely swimming and friendly raccoons that you weren't supposed to feed but had, of course, grown fat off of toasted marshmallows. But we would never have gone in the summer lol. Its about a million degrees in Fl right now! I hope you have fun. And now I must have aubergine curry for dinner. #craving

      Reply
      • Michelle Alston

        July 25, 2017 at 10:51 am

        Jeni that park sounds amazing! The weather here is pretty dismal right now so I'm crossing everything in the hope it gets better lol. I hope you enjoy the curry x

        Reply
    6. Kate | Veggie Desserts

      July 24, 2017 at 11:42 am

      5 stars
      Now this is my kinda camping recipe! Actually, I'd love it anywhere anytime.

      Reply
      • Michelle Alston

        July 25, 2017 at 10:52 am

        Thanks Kate 🙂

        Reply
    7. Sarah Newman

      July 24, 2017 at 11:04 am

      5 stars
      I've been obsessed with curries recently! I love the eggplant/aubergine and chickpea combo in this. Thank you! 😀

      Reply
      • Michelle Alston

        July 25, 2017 at 10:53 am

        Thanks Sarah, you can't beat a good curry 😉

        Reply
    8. jean

      July 20, 2017 at 1:16 pm

      4 stars
      Definitely my sort of food Michelle,
      Hope the weather is good for camping

      Reply
      • Michelle Alston

        July 20, 2017 at 2:42 pm

        So do I! Thanks Jean 🙂

        Reply

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