Potato, chickpea and Aubergine curry

  • Preparation Time 10 Minutes
  • Cooking Time 45 Minutes
  • Serves 4
  • Calories per portion 547

Vegan, vegetarian, gluten-free, dairy-free

I love a good curry, although I am not the sort of curry that burns your mouth and throat and has smoke coming out of your ears. I like the gentle taste of spices and their warming flavour.

Vegetable and vegan curries can be so versatile as there are a never ending plethora of vegetables and plant-based mock meats that can be used along with lentils. Tarka daal is one of my favourite lentil curries { my recipe will follow shortly}.

This is a very simple and quick curry made using aubergines, chickpeas and potato but tastes so good.

You need to make sure you cook the onions until they are fully softened and mostly translucent as this will add its own sweetness to the dish. If you want to add some extra heat to the dish you could always add some chilli flakes or some diced chillies.

I tend to cook the curry the day before I want to eat it to give the flavours a chance to develop further.

Cooking the rice

Years ago I read about a way to cook the perfect fluffiest rice. Before then I must admit I was never great at cooking rice.

Firstly make sure you wash tour rice thoroughly and drain it. Then for every cup of rice you need 2 of liquid. Place in a large saucepan and add some salt. Bring to the boil and on a high simmer cook with the lid off until most of the water has been absorbed and the rice starts to dimple on top {as in the picture below}. Remove from the heat and place a tight-ftting lid on top. Leave alone for 5-10 minutes and then fluff with a fork. Perfect rice every time.


  • 1 1/2 tbsp of oil
  • 1 large onion
  • 1 large aubergine cut into small chunks
  • 4 medium potatoes cut into small chunks
  • 3 tbsp of korma curry paste
  • 2 cloves of garlic minced
  • 1 tsp of mustard seeds
  • 350 ml of vegetable stock
  • 400 g tin of chickpeas drained and rinsed
  • 3 tbsp of mango chutney
  • 250 g of basmati rice washed
  • 100 ml of soya single cream
  • small bunch of coriander
  • Handful of cherry tomatoes {optional}
  • Natural yoghurt to serve


  1. Heat the oil in a large pan over a medium heat, add the sliced onions to the pan and cook until softened and slightly translucent. This normally takes between 7-10 minutes.
  2. Turn up the heat slightly and add the garlic, potatoes and aubergine and fry for 7 minutes, stirring frequently to make sure the mixture does not stick.
  3. Stir in the curry paste and mustard seeds and fry for a further 30 seconds.
  4. Add the stock and simmer with the lid on for 20 minutes, stirring occasionally, until the vegetables are tender.
  5. Meanwhile cook the rice according to the instructions on the packet if using the curry straight away.
  6. Stir in the chickpeas, chutney and most of the coriander into the curry and check the seasoning.
  7. Stir in the soya cream and serve with a dollop of yoghurt and sprinkled with the rest of the coriander.

Chickpea and vegetable curry

 If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes.  I would love to hear your comments too.

Leave a Reply


Up ↑

%d bloggers like this: