Chickpea, Aubergine & Spinach Curry
This hearty, comforting curry is a cold-weather favorite, brimming with flavor and vibrant ingredients. With golden sautéed aubergine, earthy chickpeas, fresh spinach, and a rich coconut-tomato sauce, it’s wholesome, warming, and ready in no time!
Ingredients
- 1½ tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- ½ red chilli, deseeded and finely chopped
- 5cm piece fresh ginger, finely chopped
- 1 aubergine (eggplant), diced into 2cm cubes
- 2 tbsp soy sauce
- 1 x 400g can chickpeas, drained and rinsed
- 2 tbsp curry powder
- ½ tbsp ground turmeric
- 1 x 400ml can coconut milk
- 1 x 400g can chopped tomatoes
- 115g baby spinach
- Juice of ½ lemon
- 1 tsp ground black pepper
- 2 tbsp toasted flaked almonds (optional)
- Crushed chilli flakes (optional)
- Naan bread or rice, to serve (optional)
Instructions
- Have all your ingredients prepped and ready—this makes the cooking process smoother and quicker.
- In a large saucepan, heat the vegetable oil over medium heat.
- Add onion, garlic, chilli, and ginger. Sauté for about 5 minutes, stirring frequently until softened and fragrant.
- Stir in the chopped aubergine and soy sauce. Cook for another 5 minutes, then add 5 tablespoons of water.
- Continue cooking for 5 more minutes, until the aubergine is soft and tender. If needed, cook a little longer.
- Add chickpeas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice, and black pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Divide into 4 bowls. Garnish with flaked almonds and chilli flakes if desired.
- Serve hot with naan bread or a side of rice.
- Pro Tip from Foodicious Recipes
To boost the flavor of the curry even more, sauté the curry powder and turmeric with the onions, garlic, and ginger for 1–2 minutes before adding the aubergine—this helps release the spices’ full aroma and richness.
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