Aubergines, also known as eggplants, taste great in this curry with Indian-inspired spices. They soften and act like a sponge, soaking up all the delicious flavors of the spices in this quick and easy aubergine and chickpea curry.
This curry takes inspiration from Indian cuisine. Mustard seeds, curry powder and garam masala all add rich depths of flavor. The tomatoes brighten the overall flavor with a little acidity. And the creamy coconut milk adds a light sweetness.
I love making this easy aubergine and chickpea curry for a quick weeknight meal. The ingredients are simple to prepare and most of the cooking is done without any active work. Let the curry simmer on the stove for 30 minutes while you unwind from the day. Before you know it, a delicious weeknight dinner is on the table!
- Olive oil - You can substitute coconut oil or ghee
- Mustard seeds - When they start to pop, you'll know the oil is hot enough to add the onions.
- Curry powder - Most curry powders are a blend of turmeric, cumin, ginger, and black pepper
- Garam masala - Most garam masala powders are a blend of cinnamon, pepper, cardamom, mustard and coriander seeds, cloves, and nutmeg
- Salt - Brings out the flavors of the rest of the ingredients
- Onion - I recommend a yellow or a sweet onion for the best flavor
- Aubergine - Also known as an eggplant; I recommend using a larger variety of eggplant to make preparation easier
- Garlic cloves - Fresh minced garlic always tastes better than the stuff in a jar
- Chickpeas - Adds protein to this wholesome vegan meal
- Coconut milk - Makes the curry more creamy and tames the bold flavors
- Tomatoes - Use a can of diced tomatoes for simpler preparation
- Tomato paste - Adds a sweet and slightly acidic flavor
How to Make Aubergine and Chickpea Curry
Heat the oil and spices: In a large pot, heat the olive oil on medium heat. Add the mustard seeds, curry powder, garam masala and salt. Stir occasionally until the mustard seeds start to pop, after about 3-4 minutes.
Stir in the vegetables: Add the diced onion and aubergine to the pot. Cook for 10-15 minutes, stirring occasionally, until the onion has softened and turned golden yellow.
Add the garlic: Add the minced garlic to the pot and cook until the garlic smells really fragrant, about about 1-2 minutes.
Add the remaining ingredients: Stir in the canned chickpeas, coconut milk, diced tomatoes, and tomato paste.
Boil then simmer: Bring the pot to a boil, then simmer on low with the lid covering the pot for 30 minutes.
Serve and enjoy: You can enjoy this aubergine and chickpea curry on its own or served with rice or naan.
Tips for Making Aubergine and Chickpea Curry
- I recommend using full-fat coconut milk for maximum flavor and creamy texture. Low fat coconut milk isn't as thick and therefore might make your curry a little more watery.
- Allowing the spices to cook in the hot oil before adding the other ingredients provides them time to "bloom". This draws out the flavors in the spices for maximum deliciousness.
- You don't need to peel or remove the tiny seeds from your eggplant (aubergine). Here's a helpful video to learn how to cut an aubergine.
- Some recipes might recommend roasting or soaking eggplant before adding it into the curry. But I find that the delicious flavor and soft texture of the eggplant is great just by tossing it in with the onions. Plus it keeps your lunch or dinner simple!
More Curry and Soup Recipes
When the weather is cold, curry and soup always sounds like a good idea. A hot, comforting bowl of it feel like a hug from the inside out. So if you're hungry for more easy curry and soup recipes, check out these:
- Simple Shrimp and Zucchini Japanese Curry
- Vegan Peanut Butter Curry
- Butternut Squash, Carrot & Lentil Soup
- Easy Vegetarian Chili with Beans
Easy Aubergine and Chickpea Curry
- 2 tablespoon extra virgin olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon salt
- 1 large eggplant, diced (about 4 cups)
- 1 small onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 15 ounces (1 can) chickpeas, rinsed and drained
- 15 ounces (1 can) coconut milk
- 15 ounces (1 can) diced tomatoes
- 3 tablespoon tomato paste
- In a large pot, heat the olive oil on medium heat. Add the mustard seeds, curry powder, garam masala and salt. Stir occasionally until the mustard seeds start to pop, after about 3-4 minutes.
- Add the diced onion and aubergine to the pot and cook for about 15 minutes, stirring occasionally, until the onion has softened and turned golden yellow.
- Add the minced garlic to the pot and cook until the garlic smells really fragrant, about about 1-2 minutes.
- Stir in the canned chickpeas, coconut milk, diced tomatoes, and tomato paste.
- Bring the pot to a boil, then simmer on low with the lid covering the pot for 30 minutes.You can enjoy this aubergine and chickpea curry on its own or served with rice or naan.
- Use full-fat coconut milk for maximum flavor and creamy texture.
- Allowing the spices to cook in the hot oil for 3-4 minutes before adding the other ingredients draws out their full flavor.
- You don't need to peel or remove the tiny seeds from your aubergine (eggplant).
Sounds delish have bookmarked for later! Thanks
Thank you! Let me know when you get a chance to make it! smileðŸ˜„
It will be a while as I'm away for a bit but have it saved â˜ºï¸