Vegan aubergine and chickpea curry

Vegan aubergine and chickpea curry with tomatoes, coconut milk and spices: creamy, well spiced and easy for every day – a plant-based curry with lots of flavour.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 340 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 2 aubergines
• 1 tin of chickpeas
• 400g tomatoes
• 200ml coconut milk
• 1 onion
• 2 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 2 tbsp curry powder
• 1 tsp garam masala
• 1 handful of coriander
• 1 pinch of salt
• 1 pinch of chilli flakes

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · wooden spoon · ladle

1. Dice the aubergines, salt them lightly and leave to stand briefly. Then pat dry so they take on more colour when frying.
2. Finely chop the onion, garlic and ginger. Heat the coconut oil in a large pan and fry the aubergines until golden brown all over, then take them out briefly.
3. In the same pan, soften the onion, garlic and ginger until translucent. Stir in the curry powder and garam masala and toast briefly until fragrant.
4. Add the tomatoes and coconut milk and bring everything to the boil. Stir in the aubergines and chickpeas and simmer covered until the aubergine is soft.
5. Season to taste with salt and chilli flakes. If the curry seems too thick, stir in a small splash of water.
6. Serve with fresh coriander. Rice goes well with it – or simply eat it by the spoonful straight from the bowl.

Good to know

A curry like this can be uncomplicated and still taste of a whole lot. It's creamy, well spiced and just the thing when you want something warm on the table.

Swaps

Chickpeas → red lentils (also provide protein, quick to cook) | coconut milk → cashew butter with water (tree nuts; contains unsaturated fatty acids) | aubergine → cauliflower (provides vitamin C) | coconut oil → olive oil (mainly monounsaturated fatty acids)

Allergens

The curry is naturally gluten-free and may contain traces of mustard or celery depending on the curry powder. Mildly spiced, it's good for children, and in pregnancy it's fine with well-washed coriander and thorough heating.

Dairy-free recipes