Aubergine and Chickpea Curry

Name: Aubergine and Chickpea Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 large aubergine (eggplant) (cubed); 1 tablespoon olive oil (not extra virgin); 1 teaspoon salt and pepper; 1 tablespoon olive oil; 1 medium yellow onion (diced); 2 cloves garlic (minced or crushed); 1 green chili (deseeded and diced); 3 cm ginger (grated); 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; 1 teaspoon garam masala; 1 can (400g) chopped/diced tomatoes; 1 can (240g) chickpeas (cooked and drained); 1 can (400ml) coconut milk; 1 teaspoon salt; 1 tablespoon parsley or coriander (chopped)

Instructions

Prep:5minCook:25min

Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. Served over white rice and garnished with chopped fresh parsley leaves.

Updated at: Wed, 22 Jul 2026 14:46:33 GMT