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Overhead shot of smoky aubergine and chickpea curry in a dark bowl, garnished with cilantro and lime, steam rising over basmati rice.

Smoky Aubergine and Chickpea Curry: One-Pot Comfort

Charred aubergine and chickpeas simmer in a smoked paprika coconut curry, ready in about an hour with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 438
Ingredients Method Notes

Ingredients
  

Curry Base
  • 600 g aubergine (eggplant) (1 large); cut into 2 cm cubes
  • 1 tsp salt plus more to taste
  • 4 tbsp vegetable oil divided
  • 1 onion large; diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili flakes or to taste
  • 400 g crushed tomatoes can
  • 2 chickpeas x 400 g cans; drained and rinsed
  • 400 ml full-fat coconut milk can
  • 1 tsp garam masala
For Serving
  • fresh cilantro small handful; chopped
  • 1 lime cut into wedges
  • steamed basmati rice for serving; optional

Method
 

Char the Aubergine
  1. Cut the aubergine into 2 cm cubes. Toss with 1 tsp salt in a colander and let sit for 10 minutes, then pat dry with a towel.
  2. Heat 2 tbsp oil in a 30 cm / 12-inch deep sauté pan over medium-high heat. Add half the aubergine in a single layer and cook for 5 to 6 minutes, turning occasionally, until the cubes are blistered and deep golden. Transfer to a plate.
  3. Add the remaining 2 tbsp oil and repeat with the second batch of aubergine, cooking 5 to 6 minutes until charred. Set aside with the first batch.
Build the Curry
  1. Add the onion to the same pan and cook over medium heat for 5 to 6 minutes, until soft and starting to turn golden.
  2. Stir in the garlic, ginger, smoked paprika, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute, until fragrant.
  3. Pour in the crushed tomatoes and cook for 3 to 4 minutes, stirring, until slightly reduced.
  4. Add the coconut milk, chickpeas, and the charred aubengine back into the pan. Bring to a gentle simmer.
  5. Simmer uncovered for 12 to 14 minutes, stirring occasionally, until the sauce coats the back of a spoon and the aubergine is fully tender.
  6. Stir in the garam masala and season with salt to taste. Simmer for 1 more minute.
  7. Remove from heat, scatter with fresh cilantro, and serve with lime wedges and rice on the side.

Notes

  • Cube aubergine to 2 cm so it chars fast without turning mushy.
  • Cook aubergine in two batches; a crowded pan steams instead of browns.
  • Add garam masala at the end to keep its aroma bright.
  • Rinse canned chickpeas well so the sauce doesn't turn watery.