Masala spiced aubergine & chickpea curry

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes
  • Serves:4


    1 tbsp vegetable oil
    3 medium aubergines, cut into 2cm chunks
    500g carrots, sliced
    400g can chickpeas, drained
    1 tsp vegan vegetable bouillon powder
    200g jar Cooks’ Ingredients Tikka Curry Paste
    ½ x 28g pack coriander
    120g tub coconut yogurt (dairy free alternative)
    1 clove garlic, crushed


    1. Heat the oil in a large, wide saucepan or frying pan, add the aubergines and fry for 8-10 minutes, stirring frequently until browned. Stir in the carrots, chickpeas, bouillon powder, curry paste and 300ml water. Bring to a gentle simmer, cover with a lid and cook for 15 minutes or until the carrots are tender.

    2. Finely chop half the coriander and mix in a small bowl with the coconut yogurt and garlic. Roughly chop the remainder and add to the stew. Serve in bowls with the yogurt spooned over the top.

    Cook’s tip
    For a more substantial meal, serve with basmati or pilau rice, or some garlic and coriander naan breads, warmed briefly under the grill. 

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