Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

READY IN: 50mins
Recipe by Daydream

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

Top Review by Dr. Jenny

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!

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.

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