Aubergine, tomato and chickpea coconut curry

Aubergine, tomato and chickpea coconut curry

Easy aubergine, tomato, and chickpea coconut curry.

One reason why I love curry so much is that it is a lifesaver when it comes to ‘getting rid’ of vegetables that need using up. For some reason, I always forget about my aubergines if I don’t use them as soon as I buy them. I also seem to buy loads of cherry tomatoes and never get round to eating all of them while they’re firm.

As you can already guess, a curry was the solution to using up all of these vegetables. Let’s get into the recipe, shall we?


Aubergine, tomato and chickpea coconut curry

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


  • 1 medium aubergine, chopped into chunky pieces
  • 1 medium shallot, finely chopped
  • 2 small garlic cloves, finely minced
  • 100g cherry tomatoes, halved
  • 120g cooked chickpeas
  • 1 red chilli, chopped (optional)
  • 1 vegetable stock cube
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ginger powder
  • ½ teaspoon garam masala
  • ½ teaspoon medium curry powder
  • 100ml Alpro coconut cuisine
  • 100ml soya milk
  • 3 tablespoons chopped coriander


Heat a splash of water (or 1 tablespoon oil)  in a medium saucepan and cook the onions until they are soft. Add the ginger, garlic, and chili, and cook for another 3 minutes, then add the turmeric, garam masala, and curry powder.

Stir thoroughly then add the tomatoes, vegetable stock cubes, aubergines and around 150ml of water. Cook on a medium heat for around 1 minutes or until the aubergines are softened and a majority of the water has evaporated.

Add the cooked chickpeas and stir in the coconut cream and soy milk. Turn the heat down to a simmer and cook for around 5-7 minutes. Stir in the chopped coriander then serve with a bowl of rice or eat with naan bread.



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