Creamy Aubergine Curry

This delicious aubergine curry is made with pan-roasted eggplant, warm spices, and creamy chickpeas. It’s a flavor-packed, one-pot meal in a tomato-based curry sauce. Vegan & gluten free!

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Step-by-step instructions!

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Dice the aubergine into bite sized pieces, making it quicker to cook and easier when eating.

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Creamy Aubergine Curry

pickyeaterblog.com

This delicious aubergine curry is made with pan-roasted eggplant, warm spices, and creamy chickpeas. It’s a flavor-packed, one-pot meal in a tomato-based curry sauce. Vegan & gluten free!

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

1

Sauté Eggplant:

Heat three tablespoons of oil in a large frying pan on medium-high heat and cook the eggplant until golden brown on all sides.

2

Sauté Onion:

In the same large pan, heat the remaining oil over medium heat and sauté the chopped onion until soft and translucent.

3

Add Spices:

Add the ground cumin, ginger, coriander, turmeric, and cayenne pepper. Sauté for a few more minutes. If you don’t like spicy flavors, leave out the cayenne.

4

Add Veggies

Add the diced tomatoes, vegetable stock, and chickpeas.

Dice the aubergine into bite sized pieces, making it quicker to cook and easier when eating.

NOTES

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