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Home » All Recipes » Easy Midweek Meal Ideas » Quick Aubergine and Chickpea Curry (Vegan)

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Quick Aubergine and Chickpea Curry (Vegan)

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Quick Aubergine and Chickpea Curry

Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. Serve with brown rice or buckwheat for a guilt free, hassle free, midweek meal.

Quick Aubergine and Chickpea Curry

You could be forgiven for thinking I’ve gone slightly curry mad recently. In fact in the last few weeks I’ve posted Kale and Red Onion Dhal, Easy Peasy Chicken Curry and Indian Spiced Cauliflower Rice…and I have a few more in the pipeline! But the reason is simple. I just love curry!! For me a good homemade curry is the perfect balance of easy peasyness and foodieness.

Quick Aubergine and Chickpea Curry

So often, curry is incredibly simple to make – a few spices, a tin of tomatoes or coconut milk or both, meat/veg or both and 30 minutes later you have the most incredible tasting meal for so very little effort. Plus if you make a vegetarian curry, using chickpeas or lentils and vegetables, a curry can be a very economical meal too.

Quick Aubergine and Chickpea Curry

And while their ready meal and takeaway curry cousins often get a bad rap for being unhealthy and chock full of calories and additives, homemade curries – like this Quick Aubergine and Chickpea Curry – are usually very healthy, especially if you pack them with spices and veggies and serve them with brown rice or buckwheat.

Quick Aubergine and Chickpea Curry

This easy peasy vegetarian curry certainly ticks all these boxes and more, it’s cheap, tasty and is packed full of nutrients, plus it takes well under 30 minutes to make and is family friendly too – or at least my kids love it! Oh and it’s vegan, gluten free and dairy free to boot – what’s not to like?

Quick Aubergine and Chickpea Curry

Wine wise – for me, a Chilean Sauvignon Blanc would be perfect here. But my husband would definitely have a beer!!

Quick Aubergine and Chickpea Curry

 

If you like this recipe…

…you might also like:

  • Roasted Aubergine and Red Lentil Dhal (Vegan)
  • Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
  • Butternut Squash, Cauliflower and Red Lentil Dhal (Vegan)
  • Easy Vegetable Biryani (Vegan)
  • Easy Vegetable Korma (Vegan)

 

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4.67 from 3 votes

Quick Aubergine and Chickpea Curry

Incredibly quick, easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. Serve with brown rice or buckwheat for a guilt free, hassle free midweek meal.
Prevent your screen from going dark
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 270kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 200 g brown rice (or buckwheat - see note 1)
  • 1 tablespoon olive oil (or coconut oil)
  • 1 red onion sliced
  • 1 aubergine (eggplant) chopped into bitesize chunks
  • 3 garlic cloves grated or crushed
  • 3 cm ginger grated
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon salt or to taste
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas in water including the water (DON’T DRAIN!)
  • 2 tablespoons fresh coriander (cilantro) chopped
  • 100 g spinach optional
  • Juice of 1 lime optional

Instructions

  • Start by cooking the brown rice according to packet instructions / your own preferences.
  • Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 minutes until slightly softened but not brown.
  • Add the aubergine, turn up the heat and cook for 5 -7 minutes until the aubergine and onions are golden.
  • Turn the heat down and add the garlic, ginger, chilli and salt and cook for 1 more minute.
  • Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute.
  • Add the tin of tomatoes and the tin of chickpeas, including their water. Turn up the heat and bring to the boil. Turn the heat down a little and cook for 10 minutes.
  • After 10 minutes add the coriander, spinach and lime juice. Stir until the spinach has just wilted and serve with a glass of Sauvignon Blanc, for a simple, hassle free midweek meal.

Notes

  1. Instructions for cooking buckwheat can be found here >>> What is buckwheat and how do you cook it?
  2. Suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.
 

Nutrition Facts
Quick Aubergine and Chickpea Curry
Amount Per Serving
Calories 270 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 322mg14%
Potassium 606mg17%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 5g6%
Protein 6g12%
Vitamin A 2458IU49%
Vitamin C 12mg15%
Calcium 70mg7%
Iron 3mg17%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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271 shares


12 Comments

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Comments

  1. Angela / Only Crumbs Remain says

    14th August 2016 at 7:56 pm

    I couldn’t agree with you more Eb about curries being so easy and flavoursome……I just wish Mr E enjoyed them! So I can only enjoy them on my own these days when he’s out! I managed to track down some buckwheat grains a couple of wks ago from a local health food shop and I have to agree that they’re an acquired taste, but by the time we were coming to the end of the meal I was actually enjoying them. I think I’ll cook it for less time when we use them again though.
    Angeal x

    Reply
    • Eb Gargano says

      15th August 2016 at 12:15 pm

      Oh what a shame that Mr E doesn’t like curry! Is it the spicy flavours or the heat he doesn’t like? If it’s the heat, this curry is pretty mild – I fed it to my kids who don’t like hot curries and they were fine with it. If it’s the spice maybe you could adapt this by leaving out the spices? It wouldn’t be a curry but it would still taste good! Ooh glad you managed to get some buckwheat – it is definitely an acquired taste so do persevere, I thought it was very odd the first time I tried it, but now I love it! The trick is definitely not to cook it for too long – I cook mine exactly like I do pasta, for about 10 minutes in plenty of water, and for me that is perfect! Eb x

      Reply
  2. Corina says

    16th August 2016 at 9:46 am

    It sounds lovely – I also find curries make great easy midweek meals and I love that I can prepare them any time earlier in the day and just reheat when we’re ready to eat. I keep reading about not draining the chickpeas but I find I can’t quite bring myself to add the water too! I’m sure it’s one of these things that once I do I’ll be completely converted but I can’t quite bring myself to do it yet! Thank you for sharing with #CookOnceEatTwice

    Reply
    • Eb Gargano says

      16th August 2016 at 12:15 pm

      Haha – it’s taken me a while to come round to the idea of not draining chickpeas and beans, but actually when you think about it, it’s only water and some of the chickpea goodness is in the water, so it kind of makes sense. Otherwise I’d only be throwing it away and using water from the tap or adding another tin of tomatoes! Thanks for your kind comments 🙂 Eb x

      Reply
  3. Sarah James @ Tales From The Kitchen Shed says

    17th August 2016 at 8:51 pm

    Your curry looks delicious Eb, I’ve got aubergines growing in my veg patch so I’m pinning this for later. As you know we’re already a fan of your Easy Butter Chicken x

    Reply
    • Eb Gargano says

      18th August 2016 at 12:34 pm

      Aw, thanks Sarah 🙂 I’d love to know what you think of this one too!! And knowing you like the butter chicken, I’d really recommend my Turkey Tikka Masala Meatballs too!! Very jealous of you having homegrown aubergines – they must taste amazing 🙂

      Reply
  4. Sara says

    23rd December 2018 at 9:42 pm

    Thanks for the recipe! I made this tonight with the addition of carrot & cauliflower & celery and omitted the salt & spinach. I like the spice combination and how easy it is to put together.

    Reply
    • Eb Gargano says

      23rd December 2018 at 10:38 pm

      Yay! So pleased you like the recipe. Love the sound of your adaptations. Eb ?

      Reply
  5. Rebecca - Glutarama says

    15th July 2020 at 12:01 pm

    I’m always keen to cook with aubergine, they look such a lovely vegetable,but I’ve never known what to do with one besides moussaka which I’m sure my lot wouldn’t eat. This may just work – fingers crossed.

    Reply
    • Eb Gargano says

      16th July 2020 at 10:23 am

      Oooh then you’ve come to the right place Rebecca! I love aubergines and have loads of delicious aubergine recipes >>> https://www.easypeasyfoodie.com/tag/aubergine/ Eb 🙂

      Reply
  6. Kat (The Baking Explorer) says

    18th July 2020 at 6:14 pm

    I made something very similar for my son and he’s been loving it, so I can see why this is such a hit!

    Reply
    • Eb Gargano says

      20th July 2020 at 10:46 am

      Thanks, Kat – good to hear your son likes it! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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271 shares