Food

Creamy Aubergine & Chickpea Curry (My Go-To Fridge-Raid Dinner)

Aubergine and chickpea curry. Photocredit: Amarachichats

Some days, I just open the fridge, see what’s looking at me, and pull together something quick and comforting for dinner. This recipe was born on one of those evenings — and honestly, it has become one of my favourite simple, creamy, flavour-packed meals.

Today I’m sharing my Aubergine & Chickpea Curry — hearty, wholesome, and perfect for busy days when you still want something delicious on the table.

What You’ll Need

1 aubergine
1 can of cooked chickpeas
2–3 small onions, chopped
1 teaspoon Madras curry powder
1 stock cube (optional, for extra depth)
Fresh tomatoes, chopped
Tomato purée
Chilli pepper (optional, for heat)
Salt, to taste
1 tablespoon sunflower oil

Let’s Get Cooking

1. Prep the aubergine:
Slice your aubergine, sprinkle with a little salt, and shallow-fry the pieces until they’re lightly browned and cooked through. Set them aside — they’ll finish cooking later in the sauce.

2. Build the base:
In the same saucepan, add a little more oil if needed and lightly fry your chopped onions until soft and fragrant.

3. Add the flavour:
Tip in the chopped tomatoes and pepper, give everything a good stir, then squeeze in some tomato purée. Season with Italian mixed herbs, thyme, salt, and (if you’re using it) a stock cube. Cover the pot and let it cook down for a few minutes.

4. Chickpeas join the party:
Pour in your chickpeas, stir well, and taste to check the seasoning. Adjust salt or spices if you need to.

5. Bring it all together:
Lay the shallow-fried aubergine slices on top, add a splash of water — just enough to help it all simmer — and let the whole pot cook on low for 3–4 minutes until everything is tender and beautifully combined.

And that’s it! A simple, creamy aubergine and chickpea curry ready to enjoy.