Aubergine, chickpea and coconut curry

January 10, 2018 (Last Updated: November 15, 2018)
Aubergine, chickpea and coconut curry

A curry is the perfect winter comfort food. We love this vegetarian curry recipe – it’s quick, easy and the whole family will love it.

Recipe and styling by Sarah Dall

Photograph by Christoph Heierli

Aubergine, chickpea and coconut curry

Serves: 4
Cooking Time: 50 mins


  • 15ml (1 tbsp) olive or avocado oil
  • 2 small red onions, peeled and thinly sliced
  • 1 garlic clove, peeled and crushed
  • 15ml (1 tbsp) ground coriander
  • 15ml (1 tbsp) cumin
  • 5ml (1 tsp) medium curry powder
  • 8 baby aubergines
  • 15ml (1 tbsp) olive or avocado oil
  • Maldon sea salt and freshly ground black pepper, to taste
  • 1 large tomato, diced
  • 1 x 400g tin chickpeas, drained
  • 1 x 400ml tin coconut milk
  • 30ml (2 tbsp) fresh coriander, chopped, to serve
  • 50g desiccated coconut, to serve



Heat the 15ml (1 tbsp) oil in a medium-sized pot over medium heat and sauté the onions and garlic until soft and translucent. Add the spices and continue to fry, 2 – 3 minutes. Set aside.


Preheat the oven to 180°C. Slice the baby aubergines in half. Heat a griddle pan over high heat, drizzle over the 15ml (1 tbsp) oil and grill the aubergines, 2 minutes on each side. Place the grilled aubergines on a roasting tray, season and put in the oven to roast, 20 minutes.


Add the tomato, chickpeas and coconut milk to the onion, garlic and spice mixture and simmer over medium heat, 5 minutes. Add the aubergines and allow to simmer for a further 5 minutes.


Season with salt and pepper and serve with a sprinkling of fresh coriander and desiccated coconut.


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