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Aubergine, Spinach & Chickpea Curry - thelastfoodblog.com

Aubergine, Spinach & Chickpea Curry

A mildly spiced curry, that's easy to make and healthy, even the kids will love this one.
Course Dinner
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 people
Calories 416kcal


  • 1 x 220g brown onion sliced
  • 2 tbs olive oil
  • 1 x thumb size piece of ginger peeled and grated
  • 2 fat cloves of garlic minced
  • 1 x 250g Aubergine cut into chunks
  • 150 g spinach washed and patted dry with kitchen paper
  • 1 x 400g tin of chickpeas drained and rinsed in cold water
  • 1 x 400g tin of chopped tomatoes
  • 2 tsp cumin seeds ground in a pestle and mortar
  • 1 tsp ground coriander
  • 1 heaped tsp yellow mustard seeds
  • 1 tsp turmeric
  • ½ tsp each sea salt and cracked black pepper
  • 1 small handfull fresh coriander stems chopped, leaves left whole

To serve

  • Plain natural yogurt
  • Almond slivers
  • Naan
  • Coriander leaves


  • Heat 1 tbs of oil in a large sautee pan, add the onion and gently cook over a low to medium heat for about 10 minutes. The onions should be soft and light brown.
  • Add the garlic and ginger and cook for about 1 minute, then add the spices and the chopped coriander stalks. Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
  • Now add the remaining oil and the aubergine, cook for about 5 minutes until the aubergine takes on the colour of the spices. If the pan gets dry add a splash or two of water.
  • Pour in the tin of tomatoes plus half a tin of water. Stir and then cover and leave to simmer over a low heat for 10 minutes. Stir occasionally. After 10 minutes add the chickpeas, stir and cover and leave to simmer for another 5 minutes.
  • When the aubergine is soft 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, almonds, coriander leaves and a dollop of natural yogurt.


Calories: 416kcal