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Family Run, Award-Winning Greengrocer, Est. 2009

Aubergine Curry

Aubergine Curry


  • 2 large aubergines, diced
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, chopped
  • 1 can of chickpeas, drained and rinsed
  • 1 can of coconut milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh coriander leaves, for garnish
  • Cooked rice or naan bread, for serving


  1. Heat the vegetable oil in a large pan or pot over medium heat. Add the finely chopped onions and sauté until they turn translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger to the onions. Sauté for another 2 minutes until fragrant.
  3. Stir in the curry powder, ground cumin, ground coriander, turmeric, and chilli powder. Cook for a couple of minutes until the spices release their aroma.
  4. Add the diced aubergines to the pan. Stir well to coat them with the spice mixture. Cook for about 5 minutes, allowing the aubergines to soften.
  5. Pour in the chopped tomatoes and cook until they break down and become saucy, approximately 5-7 minutes.
  6. Add the drained chickpeas and pour in the coconut milk. Stir everything together, and let the curry simmer over low heat for 20-25 minutes, or until the aubergines are tender and the sauce thickens.
  7. Season the curry with salt and pepper to taste. Adjust the level of spiciness by adding more chilli powder if desired.
  8. Serve the Aubergine Curry hot over cooked rice or with naan bread. Garnish with fresh coriander leaves for a burst of flavour and colour.