Cor blimey I love a curry and this did not disappoint. It was super mild, so if you’re looking for heat, inject some chilli to your own taste for you spice lovers.

I added homemade naan, cheeky little poppadoms to help the kids get enthusiastic, paneer for my cheese-loving husband and roasted chicken thighs for those devout carnivores at the table who need a meat hit. There was definitely something for everyone!

Serves Serves 4-6


Aubergine and Chickpea Curry

5 minPrep Time

45 minCook Time

50 min

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  • 2 medium aubergines cut into quarter circles
  • 2 tbsp oil/butter/ghee
  • 100g frozen chopped onion or 1 chopped fresh onion
  • 50g frozen chopped garlic or 4 cloves chopped fresh garlic
  • 50g frozen chopped ginger or a thumb sized piece of fresh ginger grated
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 400ml can chopped tomato
  • 400ml can coconut milk
  • 400ml can chickpeas
  • Big handful spinach - chop if you prefer
  • Half a small pack of fresh coriander, chopped


  1. Preheat oven to 200°C
  2. Roast aubergines in oil/butter/ghee for 20-25 mins
  3. Heat oil/butter/ghee in large saucepan and brown onions, garlic & ginger
  4. Add spices and brown for 1-2 mins until aromatic
  5. Add chopped tomatoes and coconut milk and allow to come up to a simmer and reduce for 10-15 mins while you wait for the aubergine
  6. Once at the desired thickness, keep on medium heat until ready to add aubergine
  7. Add aubergine and drained chickpeas and spinach, allow to cook down for 2-3 mins
  8. Serve sprinkled with plenty of fresh coriander



407 cal


31 g


22 g


8 g
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