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A beautifully creamy, chickpea and aubergine curry recipe.Melting aubergines in a spiced coconut sauce. High protein vegan meals made easy

CHICKPEA AND AUBERGINE CURRY - HIGH PROTEIN VEGAN MEALS

An easy, healthy chickpea and aubergine curry that's packed with goodness and flavour.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course easy dinner, Healthy Lunch, Main Course
Cuisine Thai
Servings 2 People

Ingredients
  

Curry Paste

  • 6 coriander stalks finely chopped
  • 4 kaffir lime leaves finely sliced
  • 2 tsp ground turmeric
  • 2 garlic cloves crushed
  • 2 sticks lemongrass tough outer removed, finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp ground black pepper
  • A splash of water to loosen

Crispy chickpeas

  • 1 can cooked chickpeas drained, rinsed and patted dry
  • 1 tbsp olive oil

Other curry ingredients

  • 1 tbsp sunflower oil
  • 1 large aubergine trimmed, then halved lengthways. Cut each half into 6 long wedges.
  • 400 ml lighter coconut milk
  • Soy sauce to taste
  • 1 lime juiced
  • 1 can cooked chickpeas rinsed and drained
  • 100 g green beans
  • 100 g kale or savoy cabbage
  • Coriander and mint leaves to garnish

Optional tadka

  • 1 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 1 red onion finely sliced
  • 1 garlic clove finely sliced

Instructions
 

  • Preheat oven to 200°C or 390°F. Blitz curry paste ingredients in a blender. Add a little water to loosen.
  • For the crispy chickpeas, pour the drained chickpeas onto a baking tray. Drizzle with oil & season with salt & pepper.
  • Meanwhile, toss the aubergines in oil. On a hot griddle pan, char the aubergines for 3 minutes on each side. Arrange on baking tray. Roast the chickpeas & aubergines in the oven for 15 minutes.
  • Add the curry paste to a saucepan & sweat over a medium heat for a couple of minutes. Slowly stir in the coconut milk. Add a good splash of soy sauce & the lime juice. Taste. Add more soy or lime as required. Add remaining can of chickpeas & warm through.
  • After 15 minutes. check the aubergines & shake the chickpeas. If the aubergines are golden & soft, remove from oven & keep warm. If not, cook for a further 5. Check the chickpeas every 5 until they are crunchy, but remove from the oven before they start to burn.
  • In salted water, boil the greens for 2 or 3 minutes until vibrant & tender, drain well. Arrange on plates/bowls. Divide the aubergines & sauce between the plates. Top with crispy chickpeas, fresh herbs & tadka if you wish. Serve

Optional tadka

  • Warm the oil in a small frying pan. Add the mustard seeds. When they start to pop (have a lid ready!), add the onion and garlic. Stir well until golden. Spoon over the curry.
Keyword Aubergine, Chickpeas, Courgette and prawn curry, Healthy curry