Thai aubergine and chickpea curry

Thai aubergine and chickpea curry

This is a delicious hearty way to get some extra veg in and quick dinner for the whole family. It can be made in advance, frozen - or whipped up in 30minutes. I always make a double batch and freeze the other half for quick healthy dinners.




  • 1 tablespoon coconut oil
  • 1 onion diced
  • 2 thumbs of ginger grated
  • 3 cloves of garlic minced
  • 1 teaspoon turmeric
  • 2 tablespoons thai red curry paste
  • 1 large aubergine chopped into chunks
  • 1 red pepper diced
  • 1 can coconut milk
  • 1 can chickpeas drained
  • 1 cup garden peas




  1. Using a large pot, add coconut oil, followed by onion, ginger and garlic. Saute until the onions are softened.
  2. Add the red curry paste and turmeric to the pot and cook for another minute.
  3. Add the aubergine and red pepper stirring to coat them.
  4. Add the coconut milk and chickpeas.
  5. Reduce to a simmer for about 20minutes.
  6. Once cooked stir in the peas and let simmer for a few more minutes.


Serve on a bed of rice - Enjoy!

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