Chickpea and Eggplant Curry

I love making a good vegetable curry. Curries are easy to make, comforting and always made with a load of vegetables.

Grocery List

Roasted Eggplant:

  • 1 large aubergine (eggplant) cubed
  • 1 tbsp olive oil
  • 1 tsp salt and pepper


  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 green chilli deseeded and diced (jalapeno was used)
  • 3 cm ginger grated
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 can (400g) chopped tomatoes
  • 1 can (240g) chickpeas cooked and drained
  • 1 can (400ml) coconut milk
  • 3 celery stalks, diced
  • 3 roma tomatoes, diced
  • 1 large carrot, diced
  • 1 tsp salt
  • 1 tbsp parsley chopped

How to make it

  • Wash and cube the eggplant (I don’t peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
  • Roast in the oven on 200c for about 20 minutes or until golden, flipping every a few minutes while they’re being roasted.
  • Heat olive oil in a large pan, then saute the onion until it becomes golden and translucent. Add carrots, celery and roma tomatoes.
  • Add garlic, ginger and green chili and cook for a couple of minutes. Then add the spices and cook for 30 seconds.
  • Add a can of chopped tomatoes, a can of chickpeas and a can of coconut milk. Reduce heat, cover with lid and let it simmer for 5 minutes.
  • Stir in the eggplant cubes, remove from heat and serve over white basmati rice.

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