Nutrition per portion
Our chickpea curry with aubergine gives your local curry house a run for its money. This vegetarian chickpea curry with aubergines would make even the most devout meat eaters think twice. All the scents and flavours reminiscent of Sri Lanka are encapsulated in this vegan chickpea curry with aubergine. For more vegetarian curry recipes, have a look at our veggie curry collection.
- 1tbsp sunflower oil
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 green chilli, chopped
- 3tbsp Sri Lankan curry powder*
- 2 x 400g cans rich coconut milk
- 350g baby aubergines, cut into chunks
- 600g cooked chickpeas
- 200g baby spinach
- fresh curry leaves (if curry leaves are not available, use 4tbsp chopped fresh coriander instead)
Heat the oil in a large saucepan. Cook the onions, garlic and chilli over a low heat until softened and the onions are translucent. Now add the curry powder, stir well and cook for a few minutes to infuse the onions and garlic with the flavours of the curry powder. Add the coconut milk into the pan, stir well and bring to a gentle simmer. Add the chopped aubergines and simmer for about 20 minutes until tender.
Add the chickpeas, spinach and curry leaves. Leave to bubble for 5 minutes or until heated through. Scatter the chopped coriander over the top, if using, to serve. Season well with salt and pepper.
Serve with rice and a cucumber sambol: deseed and finely slice a cucumber. Sprinkle over 1tsp sea salt and leave for 20 mins to macerate. Drizzle over some thick coconut milk and finely chopped chillies. This curry needs to be served immediately but you can prepare the base with the coconut milk in advance to make week-night cooking even easier.