Quick Aubergine & Tomato Curry with Optional Chickpeas

This lovely tangy aubergine curry is very easy to make and one of the most popular dishes on the website.

Most of the preparation can be done while the aubergine cubes soak.

We’ve given serving suggestions below. However, the easiest way to boost protein and make it a more substantial dish is to add 1 tin of rinsed and drained chickpeas about 5 minutes before the end (or 240g home-cooked).

Gluten-free/Wheat-free/Nut-free/Soya-free/Sesame-free
This recipe ticks most of the free-from boxes as well as being 100% vegan

Serving suggestions

Brown or white rice
Chapatis (or GF vegan wraps)
Dairy-free yoghurt, eg plain Sojade (soya-based) or CoYo (coconut-based)
Dahl – especially our Spinach Dahl recipe Or use a tinned dhal if you’re in a hurry. Sainsbury’s and Asda OR health food shops/Ocado: Hodmedod’s British Vaal Dhal; Geo Organic Dhal etc

Gluten free

Wheat free

Reduced sugar, diabetic friendly

Quick meal

Low fat, low sugar

Freezable

Cheap

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Total time

30 minutes

Cuisine

Indian and Indian Subcontinent

Meal

mains
lunches
sides-light-meals-and-salads
vegetable-side-dishes

Servings

4-6

Ingredients

Curry ingredients

675g/1½lbs aubergines (I usually use 2 medium/large aubergines. A few grams either way is fine!)
2 tbsp plain vegetable oil (not olive)
3 medium-large tomatoes, chopped
1 tsp salt
Juice of half a lemon
2 tbsp fresh coriander, chopped
Optional: 1 tin of chickpeas, rinsed and drained (keep the liquid – aquafaba – to make other things, eg aquafaba mayo, chocolate mousse or cakes. It will keep in a jar in the fridge for 3-4 days)

Spice mix – measure out into a small bowl while the aubergine cubes are soaking

1 tsp turmeric powder
4 cloves
1 tsp cumin powder
1 tsp coriander powder
6 black peppercorns
2.5cm/1inch piece fresh ginger, grated
½ tsp paprika or chilli powder (less if you really can’t tolerate spices)

ALL KITTED OUT
Chopping board; knife; bowl to soak aubergine pieces; measuring spoons; medium-large saucepan with lid; wooden spoon or similar; small bowl for spices; tin opener if using chickpeas; lemon squeezer

Instructions

Cut aubergines into medium-small cubes – around 2cm/1 inch – and soak in cold water for about 10 minutes. You can prepare the rest of the dish during this time.
Heat oil and fry spices for 2 minutes. Add tomatoes, salt and drained aubergines.
Stir for five minutes, add lemon juice, cover and cook slowly until the aubergine is tender, stirring occasionally.
Add the chickpeas if using and cook in for a minute or two before serving. Stir in the chopped coriander and serve hot.

Keywords

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Quick Aubergine & Tomato Curry with Optional Chickpeas

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