Aubergine, chickpea and coconut curry

A mild, plant-based curry that’s quick and easy to make.

Whatever you do, don’t throw away the chickpea water. It’s so useful as an egg white alternative in recipes like this no-egg meringue.

Serves: 4


  • 400g chopped tomatoes, tinned
  • 240g chickpeas, tinned and drained (save the water, aquafaba, from the tin to use as an egg white replacement)
  • 400ml tin of coconut milk
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp garam masala
  • 1 tsp ground cardamom
  • 2 tbsp olive oil
  • 350g aubergine, sliced into 1cm (1/2″) rounds – no need to be exact, use 1 aubergine
  • 90g onion, finely chopped
  • 0.5 tsp salt
  • 1 tsp ground black pepper


  • Gently heat the oil in a medium pan.
  • Brown off the aubergine rounds, be careful when you turn them as they’ll start to break up when cooked.
  • Add the onions, cardamom, garam masala, mustard seeds and cumin seeds. Turn the heat right down and pop the lid on. Wait until the onions are soft and start to go translucent.
  • Add the chickpeas, salt and pepper. Cook for about a minute, stirring to mix but careful not too break the aubergine into mush.
  • Now the tomatoes and coconut milk can go in. Bring to the boil then cover and turn the heat right down again to simmer for 30 minutes.

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