Aubergine & Chickpea Curry

My favourite quick and easy vegan curry!

prep time 5 mins total time 15-20 mins serves 4

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ingredients

• Brown rice

• 1 onion

• 3 garlic cloves

• Thumb of ginger

• 1 aubergine 

• 1 tin chickpeas

• 1 tsp turmeric

• 1 tsp cumin

• 1/2 tsp chilli

• 1 tsp garam masala

• 1 tin coconut milk

• 500ml veg stock (Optional - see notes)

• Handful of coriander

• Lemon juice

method

1. If eating with rice, put that on to cook now.

2. Peel, chop and thinly slice the onion, garlic and ginger.

3. Add to a pan with a dash of oil and cook until softened.

4. Meanwhile, chop the aubergine into bite-sized chunks and drain and rinse the chickpeas.

5. Add the spices to the pan, adding in a splash of water if needed to loosen it up. Fry for 1-2 mins.

6. Add in the aubergine and chickpeas, stir through and fry for a few more minutes.

7. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce to simmer. Cook for 10-15 mins, or until the aubergine is soft and the flavours have come through.

8. Chop the coriander, adding the stalks to the curry.

9. Serve with brown rice, a sprinkle of coriander and a squeeze of lemon juice.

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notes

• As this is a very soup-like curry, you can enjoy this as soup with some bread if you prefer. I often do this with leftovers the next day.

• If you prefer the curry to be a bit thicker, omit the vegetable stock and add a dash of soy sauce/tamari instead.

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