Chickpea and Eggplant Curry

The best part?

All of the ingredients that were used in this recipe were sourced plastic-free.

Fill up your belly (and your soul) with this delicious wholesome curry. The recipe is simple and easy to follow and the ingredients are easily sourced at your local supermarket or bulk store.

Chickpea and Eggplant Curry

This curry is easy and delicious. It has a mild creamy sauce that pairs nicely to the soft eggplant and crunchy chickpeas.
Servings 6 people
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


  • Big frypan, or wok
  • Sharp knife
  • Chopping board


  • 2 Tbsp olive oil
  • 1 brown onion diced
  • 3 cloves garlic diced
  • 1 2cmx2cm knob ginger diced
  • 1 red chilli diced
  • 1 Tbsp cumin ground
  • 1 Tbsp curry powder
  • 2 Tbsp garam masala powder
  • 1 Tbsp sugar I used coconut but any sugar is fine.
  • 4 tomatoes diced
  • 2 cups water
  • 1/2 cup tomato paste
  • 1 medium eggplant diced
  • 3 handfuls spinach
  • 700 g chickpeas cooked
  • 1 400g can coconut milk
  • 1 pinch salt and pepper to taste


  • Sauté the onion, garlic, ginger and chilli in oil in a large frypan at a low heat until soft.
  • Add the cumin, curry powder, garam masala, salt and pepper and fry until fragrant.
  • Add the tomatoes and water to the fry pan and simmer on a low-medium heat until the tomatoes start to soften.
  • Stir in the tomato paste, eggplant and spinach and simmer for a further 5-10 minutes or until the eggplant is soft and the liquid has reduced.
  • Add in the cooked chickpeas and coconut milk and leave to simmer until the curry is at your desired thickness (approximately 10 minutes).
  • Serve with rice.


This is a mild curry, go ahead and add more chilli if you prefer more spice. 
Course: Main Course
Cuisine: Indian
Keyword: curry, vegancurry, vegandinner

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