Aubergine and Chickpea Curry

This Aubergine and Chickpea Curry features tender aubergine with hearty chickpeas in a spiced sauce. Perfect for a healthy dinner, it’s a simple recipe that blends warm, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This curry is a nutritious, flavorful dinner option that transforms tender aubergine with hearty chickpeas in a spiced sauce into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, fiber, and taste. Versatile—serve with rice or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Roast Aubergine First: Enhances flavor and texture.
• Use Fresh Spices: Adds better aroma and depth.
• Cook on Low: Ensures tender veggies and blended spices.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but saucy.
• Avoid Overfilling: Leaves room for ingredients to meld.
• Serve Warm: Maximizes the aromatic appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.

Yield: 6 servings

Aubergine and Chickpea Curry

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Aubergine chickpea curry, healthy dinner delight.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 1 cup light coconut milk
• 1 large aubergine
• 1 medium onion
• 1 medium tomato
• 1 tsp salt
• 1 tsp turmeric
• 1.5 cups drained and rinsed chickpeas
• 2 cloves garlic, minced
• 2 tbsp chopped cilantro
• 2 tsp curry powder

Instructions

1. Prepare Aubergine: Cube the aubergine and set aside.
2. Sauté Aromatics: Heat a large skillet over medium heat, add a splash of water or oil, and sauté chopped onion and minced garlic for 3-4 minutes.
3. Add Spices: Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
4. Cook Aubergine: Add cubed aubergine, stirring to coat with spices, and cook for 5 minutes.
5. Add Tomatoes: Stir in diced tomato and cook until softened, about 3 minutes.
6. Incorporate Chickpeas: Add chickpeas and coconut milk, stirring to combine.
7. Simmer the Curry: Reduce heat to low, cover, and simmer for 15-20 minutes until aubergine is tender.
8. Check Consistency: Stir well; if too thin, simmer uncovered for 5 minutes.
9. Prepare Garnish: Rinse and chop fresh cilantro.
10. Serve and Enjoy: Let rest for 5 minutes, then garnish with cilantro and serve warm, savoring this aromatic delight!

Notes

• Roast aubergine first for flavor; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 148Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 566mgCarbohydrates 25gFiber 7gSugar 7gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Aubergine (1 large): Cubed, for nutrition.
• Chickpeas (1.5 cups): Drained and rinsed, for protein.
• Coconut Milk (1 cup): Light, for creaminess.
• Tomato (1 medium): Diced, for freshness.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Curry Powder (2 tsp): For spice.
• Turmeric (1 tsp): For color and health benefits.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Aubergine Swap: Use courgette or potato.
• Chickpea Swap: Use lentils or omit.
• Milk Swap: Use almond milk or broth.
• Tomato Swap: Use canned tomatoes or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Add cumin or omit curry powder.
• Turmeric Swap: Use ginger or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit cilantro.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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