Vegan Aubergine & Chickpea Curry

I always end up with an unused aubergine and a rogue pepper in my fridge. They usually end up in a roasting dish but as I had a can of coconut milk waiting in the press for months it was as good a time as any to experiment. This dish is really comforting and a great way to use up whatever veggies you have leftover.  

Vegan Aubergine & Chickpea Curry
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

A creamy curry for using up veg you have in the fridge!

Course: Main Course
Servings: 4 people
  • 1 tbsp coconut oil
  • 1 medium onion diced
  • 2 cloves garlic diced
  • 1 medium aubergine chunky cubes
  • 2 tbsp curry powder hot or mild depending on preference
  • 1 tbsp cumin
  • 1 tsp coriander flakes
  • 2 tsp chili powder optional
Rest of the veggies
  • 1 cup potatoes small cubes
  • 1 large sweet potato small cubes
  • 1 large ramiro pepper chopped thumbnail size
  • 1 small courgette thinly sliced
  • 1 cup mushrooms chunky slices
  • 1 can chopped tomatoes
  • 1 can coconut milk Use less if calories are something you care about!
  • 1 can chickpeas
  1. Heat coconut oil in large pot on medium heat. Add onion and garlic and stir until soft and golden.

  2. Add aubergine and stir for 5 mins.

  3. Add dry ingredients and stir for 2 mins.

  4. Add the rest of the veggies and stir frequently for 10 mins.

  5. Add can of tomatoes followed by coconut milk and then add the chickpeas plus salt and pepper to taste. After 5 mins bring to a simmer until curry is at preferred thickness.

  6. Serve on a bed of boiled rice.

Recipe Notes

I bought all my ingredients at Small Changes. Recipe serves 4, or two people over 2 days. For bulk cooking just double the recipe and freeze batches. 

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