Eggplant and chickpea curry
27 Mar 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This vegetarian curry is very tasty and super-easy to make. Ideal for a curry night as part of an Indian menu or as a main meal for a midweek supper served with rice. It's also very healthy.
Ingredients
- 500g potatoes
- 1 Tbsp oil
- 1 onion
- 1 eggplant (aubergine)
- 1 red pepper
- 1 Tbsp curry powder
- 1 can chopped tomatoes (400g)
- 1 can chickpeas (400g)
- Fresh corriander
- About 350 ml water
Instructions
- Peel and chop the onion. Peel and dice the potatoes. Chop the peppers and eggplant into bite-sized chunks. Drain the chickpeas .
- Half-cook the potatoes in boiling water (for about eight minutes) then drain.
- Meanwhile, heat the oil in a heavy -based pan, add the onions, peppers and eggplant. Cook for 8-10 minutes until soft (at low temperature).
- Add the curry powder, stir for one minute. Add the chopped tomatoes, potatoes and chickpeas. Add enough water to cover the vegetables.
- Season with salt and pepper and cook for 15 minutes.
- Sprinkle with chopped coriander.
- Serve with rice or naan bread.
Tips
Make it as hot as you like - just use the appropriate curry powder.© 2026 Copyright CookTogether
Categories
- Meal Type: - Main - One Pot - Supper
- Cuisines: - Indian
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - 5:2 Diet - Dairy Free - Gluten Free - Healthy - Low Calorie - Low Cholestrol - Low Fat - Low Salt - Vegan
- Skill Levels: - Easy
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