Eggplant & Chickpea Curry
Prep time
Cook time
Total time
A gorgeous, fragrant eggplant and chickpea curry that makes the most of the summer bounty.
Recipe type: Vegan
Cuisine: Indian
Serves: 4
  • 800g eggplants - about 4-5 small-medium sized eggplants, cut into small cubes
  • 4 cloves of garlic, minced
  • 1 tspn minced ginger
  • 2 red chillies, seeds removed and roughly chopped
  • 1 tbspn coconut oil
  • 1 brown onion, finely chopped
  • 1 tbspn ground cumin
  • 1 tspn fennel seeds
  • 1 tbspn ground coriander
  • ½ tspn ground turmeric
  • 1 can (400g) chickpeas
  • 1 can (400ml) coconut milk
  • 3-4 ripe tomatoes, roughly chopped
  • 1 heaping tspn almond meal (*optional)
  • salt & pepper to taste
  • Brown rice & Plain Yogurt (or non-dairy alternative) to serve
  1. Prepare the eggplant and then pop it in a colander, set over the sink or a bowl and sprinkle with a couple of tspns of salt. Mix well with your hands to ensure even coverage. Allow to drain for 20 minutes or so.
  2. Rinse the eggplant under cool water and then pat dry with some paper towel.
  3. Combine the garlic, ginger and chillies in a mortar and pestle and work into a paste.
  4. Heat the oil over a medium-high heat in a deep, heavy based pan.
  5. Add the onion and cook for a couple of minutes until soft and fragrant.
  6. Add the garlic paste, followed by the spices and cook for another couple of minutes.
  7. Add the eggplant to the pot, stir to coat well in the spice mixture, reduce the heat by half and pop the lid on to allow the eggplant to soften - about 10 minutes.
  8. Stir and add the chickpeas, tomatoes and coconut milk.
  9. Allow to cook for another 20 minutes or so with the lid off until the curry starts to thicken and the oils in the coconut milk begin to separate.
  10. Add the almond meal if you'd prefer a thicker gravy.
  11. Season to taste with salt and pepper.
  12. Serve on a bed of brown rice, drizzled with a little plain yogurt .
Recipe by she cooks, she gardens at