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Quick aubergine and chickpea curry

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Quick aubergine and chickpea curry

For this recipe I have replaced all the spice preparation with a can of ready-prepared Madras sauce. I've added some vegetables and finished it off with coconut milk and fresh coriander. You can't beat this dish for speed.


  • 1 large aubergine
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 2 celery stalks, trimmed and finely sliced
  • 2 onions, peeled and finely sliced
  • 283 gram can Patak's Madras Hot Cooking Sauce
  • 300 gram can chickpeas, well drained
  • ½ cup coconut milk
  • 2 tablespoons chopped fresh coriander


  1. Cut the aubergine into 2cm thick slices. Sprinkle with salt and place in a colander for 30 minutes to release any bitter juices.
  2. Heat the oven to 220ºC. Drain the aubergine. Brush liberally with half the olive oil and place on a greased baking tray. Bake in the oven for 15 minutes until well browned. Cut in half and set aside.
  3. Heat the remaining oil in a large frying pan, add the celery and onion and cook over a moderate heat for about 5 minutes.
  4. Add the aubergine, curry sauce, chickpeas and coconut milk and simmer for 15 minutes. Stir in the fresh coriander and adjust the seasoning if necessary.

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