Easy Vegan Chickpea and Aubergine Curry Recipe {Not Roasted}

5 from 7 votes

Easy Vegan Chickpea and Aubergine Curry Recipe {Not Roasted}

A deliciously easy vegan chickpea and aubergine curry that's cooked in 20 minutes in a pan. It's the perfect family mid-week dinner with a sweet, mild, and creamy coconut milk sauce. Served with rice or a bed of spinach if wanting a keto curry.

Prep Time20

Cook Time5

Total Time25

Course: dinner, Main Course

Cuisine: Indian

Keyword: aubergine, chickpeas, curry, vegan

Servings: people

Calories: 264kcal

Author: Vikkie Lee

Equipment

Ingredients

2 tablespoon Coconut oil
2 medium Aubergines Diced
1 Red onion Halved & sliced
2 cloves Garlic Minced (optional)
1 inch Fresh ginger Grated
½ teaspoon Sea salt
¼ teaspoon Black pepper
2 tablespoon Curry powder
1 tablespoon Tikka paste
1 can Chickpeas (240g drained weight)
1 can chopped tomatoes (400g)
½ can Coconut milk (200g)
1 Lime juice
1 tablespoon Jalapeno slices I use jarred

Metric - US Customary

Instructions

Pan fry the aubergines in coconut oil until softened, stirring occasional WHILE you are working on step 2.
Do all the veg prep DURING step 1 to save time.
Add the onions, ginger, salt and pepper and garlic if using, then continue fry for 2-3 minutes until softened.
Add the curry powder and fry for 1 minute.
Stir in the drained chickpeas, chopped tomatoes and tikka paste and fry over medium to moderate heat while stirring for 5 minutes.
Remove off the heat and stir in the coconut milk, jalapenos and lime juice before serving.

Video

Notes

If some prefer a hot curry, serve a portion of mild first, then stir in any hot chilli paste into the rest of the curry after

When cooking aubergine in curry, don't skip pan-frying the aubergine, otherwise, the skins may taste bitter and bland

To prepare aubergine, be quick and don't cut ahead as they will discolour, otherwise you will need to squirt with lemon

If you prefer this as an unofficial Slimming World vegetable curry, use Fry Light instead of tablespoons of oil, low calorie curry paste (or omit) and use light coconut milk

You can easily bulk it with leafy greens to make eggplant, kale and chickpea curry or spinach

If you don't have tikka paste for this simple curried aubergine dish, you can swap for ½ teaspoon or cumin, turmeric, and ground coriander

An alternative to aubergines in a curry is diced courgettes (zucchini), but will require 3-4 minutes frying time instead.

Nutrition