This tasty Chickpea and Aubergine Curry comes together in just 30 minutes. The chickpeas and vegetables are simmered in a blend of perfectly balanced spices with coconut milk and served over a bed of jasmine rice. This recipe is vegan, gluten-fee, soy-free and nut-free.
Chickpea and Aubergine Curry is a healthy comforting meal that is easy to make on a busy weeknight. It is easily adjustable with your favorite veggies and fixings.
This dish is creamy, bursting with flavor, perfectly balanced and made in just 30 minutes. Not only is it completely vegan, gluten-free, soy-free and nut-free but it’s also high in protein and super nutritious. Now that is a win, win, win in my book!
Steaming hot served over a bed of fluffy jasmine rice, with avocado, a spritz of lime and a sprinkle of chopped cilantro. Are you drooling yet?
I think I just helped you figure out what’s for dinner tonight!
Ingredient Notes:
- Chickpeas – I generally use low sodium or no salt added canned chickpeas. If you have some you previously made from scratch use about 1 1/2 cups.
- Diced Tomatoes – Again I go for a no salt added or low sodium option. If you do not have diced tomatoes on hand crushed will work as well.
- Coconut Milk – I prefer a full fat coconut milk for this recipe. It adds a richness and creaminess to the dish. However, you could also use a light version as well. Make sure to use an unsweetened coconut milk.
- Onion, Garlic & Ginger – Fresh tastes best! A tip for fresh ginger if you do not use it often, keep it in the freezer and it will last for up to 3 moths.
- Spices – The spices combined will give a balanced flavorful curry. The curry powder in particular is essential for that signature taste. If you do not have any on hand this is something you can make from scratch and there are many recipes on the world wide web!
- Spinach – This is just added for extra nutrition and greens. If you do not have any on hand you can leave it out.
- Aubergine – Aka Eggplant, make sure to cut this into bite size pieces so it is easier to eat. You can really use any veggies you have on hand. I have added everything from broccoli to potatoes.
- Lime – This adds a brightness in flavor. I like to have extra slices for serving as well.
- Fixings – I like to serve this dish over jasmine rice with avocado, cilantro and lime.
How To Make:
Prepare your veggies. Dice your onion, mince your garlic, grate ginger and dice aubergine.
Into a large skillet add your olive oil over medium heat. Add garlic and onion and cook until soft and fragrant, about 2-3 minutes.
Now add the spices: curry powder, salt, paprika, cumin, coriander, pepper and ginger. Cook spices for one minute stirring continuously.
Next add coconut milk, lime juice, crushed tomatoes and chickpeas and stir to incorporate together.
Add your aubergine and simmer over medium heat for 15-20 minutes until tender, stirring occasionally.
The aubergine should be fork tender and should have reduced to about half the size.
While your curry is simmering you can prepare your toppings and rice.
Next add spinach to the pan and simmer until wilted. This will only take about 2-3 minutes.
Serve over rice topped with sliced avocado, chopped cilantro and a squeeze of fresh lime.
Enjoy!
Tips For Success:
- Go for the full fat coconut milk. Fat can be scary to some but this is the good kind. It adds a creamy richness to this dish and really levels it up. If you must use light it will still be delicious BUT if you can go for full fat.
- Dice Aubergine into bite size pieces. You’ll want to ensure you dice your aubergine (aka eggplant) into bite size pieces. This will not only make it easier to eat but make sure they cook properly and become tender at the same time.
- Fixings make the difference. When I say fixings complete a dish I mean it. I love this vegan chickpea curry served over a bed of jasmine rice, with avocado, cilantro and and extra squeeze of lime. However, I’ve had this on brown rice, regular white rice and even over quinoa. It is really up to you how you want to serve it!
This dish does not have any added heat. If you want to make this curry spicy you could add cayenne, crushed red pepper flakes or even your favorite fresh peppers. You would simply dice them up fine and cook them with the garlic and onion. I have added cayenne before and it’s tasty!
Yes! If you would like to make this dish oil-free you can simply replace the oil with water or vegetable broth. Simply cook the onion and garlic as directed. You may need a tablespoon or two more to help the cooking process along.
You can store leftovers in the refrigerator for 3-4 days. This recipe does also freeze well. Freeze in an airtight container for up to 3 months. Make sure to cool the curry completely before storing.
Not Sure How To Make Jasmine Rice?
If you are unsure how to make perfectly fluffy and delicious Jasmine Rice each and every time. See my post below for a step by step guide!
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Chickpea and Aubergine Curry
Ingredients
- 1-15.5 oz. can chickpeas (drained and rinsed)
- 1-15 oz. can diced tomatoes
- 1-13.5 oz. can full fat coconut milk (unsweetened)
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 Aubergine (aka Eggplant)
- 1 ½ cup fresh spinach
- 1 tbsp. fresh grated ginger (or ¼ tsp. ground ginger)
- 2 tbsp. olive oil
- 1 tbsp. curry powder
- 1 tsp. sea salt
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- ¼ tsp. pepper
- ½ lime juiced
For Serving
- cilantro
- avocado slices
- lime slices
- jasmine rice
Instructions
- Prepare your veggies. Dice your onion, mince your garlic, grate ginger and dice aubergine.
- Into a large skillet add your olive oil over medium heat. Add garlic and onion and cook until soft and fragrant, about 2-3 minutes.
- Now add the spices: curry powder, salt, paprika, cumin, coriander, pepper and ginger. Cook spices for one minute stirring continuously.
- Next add coconut milk, lime juice, crushed tomatoes and chickpeas and stir to incorporate together.
- Add your aubergine and simmer over medium heat for 15-20 minutes until tender, stirring occasionally. While your curry is simmering you can prepare your toppings and rice.
- Next add spinach to the pan and simmer until wilted.
- Serve over rice topped with sliced avocado, chopped cilantro and a squeeze of fresh lime.
- Enjoy!
Notes
- I think full fat coconut milk taste best however I have used lite (light) and it does still work great.
- I generally make this curry without any added heat. You can add cayenne or fresh red pepper to spice this dish up. If you decide to use fresh pepper I would add it when you cook your garlic and onion. If you use cayenne you can add it in with the rest of the spices.
- Depending on where you shop the ounces in your coconut milk, chickpea and tomato cans may vary slightly. You just want them to all be about the same volume.