Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

Total Time
Prep 20 mins
Cook 30 mins

This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".

Ingredients Nutrition


  1. Cut the unpeeled eggplant into 3/4"-1" cubes.
  2. Trim the ends off the unpeeled zucchini and slice.
  3. Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
  4. Stir in the spices and cook for 30 seconds.
  5. Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
  6. Add the chickpeas to the pan and cook a further 5 minutes.
  7. Stir in the mint and cream and gently reheat.
  8. Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
  9. Serve with plain or pilau rice, or parathas if preferred.
Most Helpful

5 5

We made this curry last night for dinner and enjoyed it very much. The only substitution that I made was using canola oil in place of ghee or vegetable oil because that was what I had on hand. Although it looks like a lot of ingredients, it is really not difficult to prepare at all (I used my Dutch oven) and was very flavorful. I served over basmati rice and with a side of Trader Joe's garlic naan. Thanks for posting!

5 5

I finally found curry leaves so I chose this as a recipe to use them. :) This was delicious!!! DH didn't care for the mustard seeds but I loved them - just remember to put a lid on the pan when heating them, lol. I was covered with HOT mustard seeds! I thought the urad dal was too crunchy. Saute it longer? Thank you for sharing, Daydream!