Aubergine Curry

4.43 from 7 votes

Curry spiced roasted aubergine in a creamy coconut sauce with chickpeas, spinach and lime. Delicious, quick and packed with wholesome ingredients!

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Ingredients

1 aubergine
2 tbsp curry powder I used mild
2 tbsp olive oil 1 tbsp for the aubergine, 1 tbsp for the pan
1 white onion
3 garlic cloves
½ tsp turmeric
1 pinch chilli flakes
1 can chickpeas (400g)
1 can full fat coconut milk (400ml)
1 large handful spinach optional
1 lime juice

Instructions

Firstly, slice the aubergine into large pieces and add to a baking tray. Drizzle over 1 tbsp olive oil, 1 tbsp curry powder and a pinch of salt & pepper and shake until well coated. Place in the oven at 200°C fan (220°C conventional, gas 7) for 20 minutes, or air fry at 200°C for 12 minutes, until golden and soft.
Finely dice the onion and crush the garlic, adding both to a pan with the other 1 tbsp of oil to soften for 2 to 3 minutes.
Add in 1 tbsp curry powder, the turmeric and chilli flakes and fry together for a minute.
Now add in the drained chickpeas, coconut milk and a pinch of salt & pepper and simmer for 7 to 8 minutes until it thickens.
Finally, add in the spinach and the juice of the lime, stir until the spinach wilts and then stir in the baked aubergine.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 2 days. Reheat in a pan over a low heat or in the microwave until steaming hot all the way through.

To Freeze: Freeze for up to 3 months in an airtight container. Defrost overnight in the fridge, then reheat in a pan or the microwave until steaming hot all the way through.

Tip 1: If you have some other vegetables, feel free to try adding them in! Some good choices would be pepper, mushroom, or sweet potatoes. Lentils would also be a good mix-in.

Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or extra chilli flakes to taste. You could also use a spicier curry powder.

Tip 3: You can add chunks of fish or salmon (simmer with the chickpeas until cooked through), diced chicken or lamb (fry with the onion until cooked through) or tofu.

Nutrition