This aubergine and chickpea curry is packed full of wonderful flavors. It's also full of protein and fiber, and super simple to make!
If you've seen my vegan Indian curry recipes like Aloo Vindaloo - Potato Vindaloo or my popular Mung Bean Curry , you'll know that I love a good vegan curry. Curries naturally lend themselves to a vegan or vegetarian diet. And, you can't beat how tasty and nutritious they are.
So, how about a vegan aubergine curry? Aubergines (aka eggplants) are so perfect in vegan and vegetarian recipes. They crisp up nicely on the outside, but remain soft and gooey on the inside, so every mouthful is a flavor and texture sensation. And, they have just enough meaty heft that they leave you feeling satisfied. Plus, this recipe has protein packed chickpeas for that extra dose of satiation.
Why You'll Love This Vegan Aubergine Curry
- It's loaded with protein, something all vegans need in their diet.
- It's fiber rich. Did you know that most adults don't get enough fiber in their diet? For more tips on including fiber in your vegan diet see The Ultimate High Fiber Food List - Printable.
- It's easy to make - and can't we all use a roster of go-to vegan recipes that can be whipped up mid week?
- It's flexible! Like most great vegan curry recipe, you can get creative with the veggies you have in your fridge. Have some sweet potatoes or cauliflower on hand? Throw them in!
- It's a great meal prep recipe - I'm a fan of batch cooking, and aubergine curry is the perfect candidate since it doesn't mind being frozen.
How To Make Aubergine And Chickpea Curry
- Slice your aubergines into 3 cm inch pieces. Cut each piece in half and transfer them to a large bowl. Add the vegetable oil and toss the aubergine pieces until their evenly coated in oil. Season with salt and pepper
- Heat a large saute pan over medium heat. Cook your aubergine in two batches until they are soft and browned, approximately 3-5 per side. They do tend to soak up a lot of oil, so if your pan gets too dry, add more vegetable oil. When they're nice and golden, remove them from the pan and transfer them to a paper towel lined plate.
- Saute your onion for 3-4 minutes. Add your garlic, ginger, chili peppers (these are optional), and saute for one minute. Add the turmeric and curry powder and saute for 30 seconds.
- Next, add your chickpeas to the pan, and give the pan a good shake to coat in them in the spices.
- Pour in your coconut milk and chopped tomatoes. Stir in the tamarind paste and maple syrup.
- Finally, add your aubergine into the curry and simmer over low heat for 20 minutes. Your aubergine and chickpea curry should be thick and creamy.
- Serve over rice with naan bread or paratha. Enjoy!
- Serve with a bowl of basmati rice.
- Top with a of a dollop of vegan coconut yogurt.
- Serve with a side of Indian bread such as naan, roti or paratha.
- Make a Kachumber salad by chopping up some cucumbers, tomatoes and onions. Add a squeeze of lemon juice and some chili peppers.
- How about eating your aubergine curry with a bit of mango chutney?
Did You Make This Recipe?
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Frequently Asked Questions
Properly stored in an airtight container, this curry will stay fresh for 3-5 days.
Absolutely! Allow the curry to fully cool off before transferring it to an airtight container. It should stay fresh for up to 3 months. Reheat on the hob/stovetop of in the microwave.
Yes, it is. Be sure to not serve it with a bread like naan or paratha, as those both contain gluten. But, the curry recipe itself is definitely gluten free.
Craving More Easy Vegan Dinner Recipes?
Aubergine And Chickpea Curry
- 2 aubergines/eggplants sliced into 3 cm half moon shapes
- 2 tablespoons vegetable oil
- 1 onion finely diced
- 4 cloves of garlic minced
- 1 2 inch piece ginger grated
- 1 chili pepper deseeded and minced - omit for a non-spicy curry
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 can chickpeas
- 1 14 ounce can chopped tomatoes
- 1 14 ounce can coconut milk *see note 2
- 1 tablespoon tamarind paste
- 2½ teaspoons maple syrup
- Slice the aubergines into 3 cm inch pieces. Cut each piece in half and transfer them to a large bowl. Add the vegetable oil and toss the aubergine until it's evenly coated in oil. Season with salt and pepper
- Heat a large saute pan over medium heat. Cook the aubergine in two batches until they are soft and browned, approximately 3-5 per side. Add more vegetable oil if needed. Remove from the pan and transfer to a paper towel lined plate.
- Saute the onion for 3-4 minutes. Add the garlic, ginger, chili peppers (optional) and saute for one minute. Add the turmeric and curry powder and saute for 30 seconds. *see note 1.
- Add the chickpeas to the pan, and toss to coat in the spices.
- Pour in the coconut milk and chopped tomatoes. Stir in the tamarind paste and maple syrup.
- Add the aubergine to the pan and and simmer over low heat for 20 minutes.
- Omit or reduce the amount of chili pepper if you don't like a spicy curry. One whole, deseeded chili pepper will make a fairly spicy curry.
- Reduce the fat content of this curry by using a low fat coconut milk.