Aubergine and chickpea curry recipe- suitable for vegans.

Right, this was a wing it and see recipe. I quite often play Ready Steady Cook with whatever looks like it’s going off. Tonight it was an aubergine. This is how it went. I made aubergine and chickpea curry. 😁

A few people asked on Facebook how I made it when I posted the pics, so I thought I’d pop the recipe on my blog. I served it with brown rice, a few roasted new potatoes as I had them left over from the day before, and an Alpro yoghurt mint dip.


1 aubergine.
1 courgette (because it too looked a bit peaky).
2 red onions.
1 tin of chickpeas, drained.
Tin of tomatoes.
2 birds eye chillis.
Crushed garlic. (2 cloves or more if you like it stronger).
Crushed fresh ginger (about 1 inch cube).
3tsp Tomato purée.
Fresh coriander (a nice wad).

1 tsp Ground cumin.
4 tsp Medium curry powder.
4 cardamon pods.
1 tsp Ground cinnamon.
1 tsp Ground coriander.
2 tsp Turmeric.
2 tsp Ground cumin.
1/2 tsp Ground chill.
4 tsp Powdered veg stock.
4 tsp Powdered sweetener (use sugar if you want).
Onion powder – for sprinkling.
Salt and pepper to taste.

Oat milk (about half a cup, depends on how thick you like your sauce).
Soya yoghurt to top the curry.
A splash of oil.


  1. Cube the aubergine and courgette into bite size pieces, chop the onion into chunks and season with some onion powder, salt, pepper and splash with oil. Cook at about 180 for approximately half an hour until the veg is soft. (Make sure the aubergine is cooked well, it’s a bit rank if it’s hard).
  2. On the hob, fry the cardamon pods for a short while to release the flavour. Add the chilli and garlic. After a minute, add the tomatoes, tomato purée and sweetener to season. When the mix has reduced a little add the spices and stock powder. Taste it now. If it needs more sweetener or spices, add now.
  3. Add the drained chick peas and cook down a little. Taste again to check seasoning.
  4. Add oat milk (or soya or any other alternative) until it feels loose enough to be a sauce.
  5. When the veg has cooked, add it to the sauce and cook on low for a few more minutes. I feel the roasting of the vegetables give it more intensity.
  6. Stir in some fresh coriander.
  7. Add a dollop of soya yoghurt (I used Alpro coconut), some fresh coriander and brown pepper to dress.

Thanks for reading!

Why not check out one of my other posts? Maybe you’ll find your perfect read.

Ouija by Zoé-Lee O’Farrell – review.

Carla Kovach – author of Amazon and iBooks bestselling DI Gina Harte crime series.


About Carla

Welcome to my blog! I’m the author of the DI Gina Harte Series, first book is called The Next Girl. I love and live for writing and reading (and sketching - haha). My other passion is filmmaking. My feature film 'Penny for the Guy' is a work in progress. If you enjoy a bit of horror, look out for it in the future. I'm on Twitter, Facebook, Instagram and LinkedIn. Feel free to join me on other platforms. I blog about many random things but books, travel and art are my favourites.
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