Chickpea and Aubergine Curry Recipe (Vegan & Keto)
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A deliciously easy vegan chickpea and aubergine curry that's cooked in 20 minutes in a pan. It's the perfect family mid-week dinner with in sweet, mild and creamy coconut milk sauce. Served with rice or a bed of spinach if wanting a keto curry.
You know, I nearly never made this aubergine and chickpea curry. What happened was, I found some unwanted eggplants (aubergine) in my local supermarket.
And whenever I acquire them, I love to make Slimming World aubergine parmigiana. But it can take quite a bit of time without a food processor to pan fry, layer, then bake in the oven.
For this eggplant and chickpea curry, it's much quicker. And I'm going to show you my time-saving hack with pan-fried diced aubergine. Then everything else is cooked in a particular order. Note, this is not roasted eggplant curry, but can be cooked that way if preferred.
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- Measuring spoons
- Cheese grater
- Chopping knife
- Chopping board
- garlic press
- Saucepan
- lemon juicer
- Salt and pepper grinder
- Spatula
Firstly, for a full list of ingredients for this eggplant chickpea curry, you can skip straight to the recipe by clicking the link below. But here are my easy steps on how I make it.
- Pan fry the aubergine in coconut oil until softened, stirring occasionally
- USE the above aubergine time to chop, grate and gather the rest of the ingredients
- Add the onions, garlic and ginger and soften
- Stir in the herbs and spices and cook for 1 minute
- Add everything else except the lime and coconut milk and simmer for 5 minutes
- Stir in the coconut milk, sliced jalapenos and lime juice then serve with fresh spinach or rice
- When cooking aubergine in curry, don't skip pan-frying the aubergine, otherwise, the skins will taste bitter
- To prepare aubergine, be quick and don't cut ahead as they will discolour
- If you prefer this as a Slimming World vegetable curry, use Fry Light instead of coconut oil and low calorie curry paste (or omit)
- You can easily bulk it with leafy greens to make eggplant, kale and chickpea curry or spinach
- If you don't have tikka paste for this simple curried aubergine dish, you can swap for ½ tsp or cumin, turmeric and ground coriander
- An alternative to aubergines in a curry is diced courgettes (zucchini), but will require 3-4 minutes frying time instead.
These aren't necessarily vegan aubergine recipes, but of course, can be adapted.
Chickpea and Aubergine Curry Recipe (Vegan & Keto)
Recipe details
Ingredients
- 2 tbsp Coconut oil
- 2 medium Aubergines Diced
- 1 Red onion Halved & sliced
- 2 cloves Garlic Minced (optional)
- 1 inch Fresh ginger Grated
- ½ tsp Sea salt
- ¼ tsp Black pepper
- 2 tbsp Curry powder
- 1 tbsp Tikka paste
- 1 can Chickpeas (240g drained weight)
- 1 can chopped tomatoes (400g)
- ½ can Coconut milk (200g)
- 1 Lime juice
- 1 tbsp Jalapeno slices I use jarred
Instructions
- Pan fry the aubergines in coconut oil until softened, stirring occasional WHILE you are working on step 2.
- Do all the veg prep DURING step 1 to save time.
- Add the onions, ginger, salt and pepper and garlic if using, then continue fry for 2-3 minutes until softened.
- Add the curry powder and fry for 1 minute.
- Stir in the drained chickpeas, chopped tomatoes and tikka paste and fry over medium to moderate heat while stirring for 5 minutes.
- Remove off the heat and stir in the coconut milk, jalapenos and lime juice before serving.
![Tastefully Vikkie](https://cdn-fastly.hometalk.com/media/profile/2020/07/09/49121358_2.jpg?size=91x91)
Comments
Share your thoughts, or ask a question!
I have ben trying to find Tikka past but could not find, it comes with some mixtures like tikka masala.
Please, adivise.
I love chickpeas and while this recipe sounds delicious. It's not keto friendly. Chickpeas are high in carbs.