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–+ servings
Aubergine and Chickpea curry in a cast iron skillet.

Chickpea and Aubergine Curry

Budget-friendly, plant-based and incredibly delicious Chickpea and Aubergine Curry is a great choice for meat-free Mondays! With protein-rich chickpeas and aubergine chunks cooked in rich tomato sauce, this vegan curry is surprisingly filling, but is rather low in calories! Made with no coconut oil, but flavoured with garlic, curry powder and ginger, it is a tasty and aromatic curry to try with some flatbreads, rice or quinoa on the side!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Vegetarian Main
Cuisine Vegan, Vegetarian
Servings 2 portions
Calories 334 kcal

Ingredients
 
 

  • 1 aubergine (400g prepared weight) cut into small cubes
  • 2 tablespoon oil
  • 3 garlic cloves minced
  • 20 g ginger grated
  • 1 brown onion finely chopped
  • 1 tablespoon curry powder or see notes
  • 1 teaspoon salt
  • 4 tablespoon tomato paste
  • 1 tin chickpeas 400g tin (240g drained weight)
  • 250 ml vegetable stock
  • 5 g coriander roughly chopped

Instructions
 

  • Heat oil in a large non-stick frying pan over medium heat. Add the aubergine and cook for 8-10 minutes, until the aubergine has softened and slightly browned.
  • Transfer the cooked aubergine to a bowl and set aside for later.
  • Add another tablespoon oil to the same frying pan. Add the onion and saute for 5 minutes to soften. Add the garlic and ginger and stir for another minute. Mix in the curry powder (or your own slice blend (see notes)) and salt, and cook for a minute until combined and aromatic.
  • Add the tomato paste and drained chickpeas and stir for a couple of minutes until everything is well coated.
  • Add back the Auergine and pour in the stock. Bring everything to a boil, then cover with a lid and simmer for 30 minutes.
  • Stir in half of the coriander. Divide between bowls, garnish with extra coriander and serve with rice or couscous!

Notes

1. To make your own spice mix, blend together:
  • ⅛ tsp ground coriander
  • ⅛ tsp ground cumin
  • ⅛ tsp turmeric
  • ⅛ tsp chilli powder
  • ¼ tsp cinnamon
  • ⅛ tsp black pepper
  • ⅛ tsp ground cardamom
2. If your aubergine has very tough skin, peel the aubergines and only use the flesh. 

Nutrition

Calories: 334kcalCarbohydrates: 64gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1932mgPotassium: 1397mgFiber: 20gSugar: 21gVitamin A: 1037IUVitamin C: 21mgCalcium: 130mgIron: 6mg
Keyword Aubergine and Chickpea Curry, Aubergine Chickpea Curry, Aubergine Curry, Chickpea and Aubergine Curry, Vegan Aubergine Curry
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