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Quick Aubergine and Chickpea Curry
4.7 from 6 votes

Quick Aubergine and Chickpea Curry

Incredibly quick, easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. Serve with brown rice or buckwheat for a guilt free, hassle free midweek meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 270 kcal
Course: Main Course
Cuisine: Fusion, Indian, British

Ingredients

  • 200 g brown rice (or buckwheat - see note 1)
  • 1 tablespoon olive oil (or coconut oil)
  • 1 red onion sliced
  • 1 eggplant chopped into bitesize chunks, aka aubergine
  • 3 garlic grated or crushed, cloves
  • 3 cm ginger grated
  • ½ teaspoon dried chili flakes
  • ½ teaspoon salt or to taste
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon Turmeric
  • 1 teaspoon garam masala
  • 400 g canned chopped tomatoes
  • 400 g chickpeas including the water (DON’T DRAIN!, tin/canned in water
  • 2 tablespoons cilantro chopped, fresh
  • 100 g spinach optional
  • lime optional, juice of 1

Instructions

    Cup of Yum
  1. Start by cooking the brown rice according to packet instructions / your own preferences.
  2. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 minutes until slightly softened but not brown.
  3. Add the aubergine, turn up the heat and cook for 5 -7 minutes until the aubergine and onions are golden.
  4. Turn the heat down and add the garlic, ginger, chilli and salt and cook for 1 more minute.
  5. Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute.
  6. Add the tin of tomatoes and the tin of chickpeas, including their water. Turn up the heat and bring to the boil. Turn the heat down a little and cook for 10 minutes.
  7. After 10 minutes add the coriander, spinach and lime juice. Stir until the spinach has just wilted and serve with a glass of Sauvignon Blanc, for a simple, hassle free midweek meal.

Notes

  •  
  • Instructions for cooking buckwheat can be found here >>> What is buckwheat and how do you cook it?
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 50g (17%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 322mg (13%) Potassium 606mg (13%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 2458IU (49%) Vitamin C 12mg (13%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 50g 17%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 322mg 13%
Potassium 606mg 13%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 2458IU 49%
Vitamin C 12mg 13%
Calcium 70mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.