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Curry in a bowl with rice, cilantro and lime.

Chickpea and Aubergine Curry

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.
Prep Time 5 mins
Total Time 30 mins
Course Entree
Cuisine Gluten-free, Thai-Inspired, Vegan
Servings 6 servings


  • 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


  • 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!


  • 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. 


Calories: 291kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 629mgPotassium: 756mgFiber: 8gSugar: 7gVitamin A: 1004IUVitamin C: 15mgCalcium: 102mgIron: 6mg
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