My favourite quick and easy vegan curry!

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


  • 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





  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.


  • 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.