Aubergine and Chick Pea Curry

Quick and easy and vegetarian. I used stock from last night’s corned beef, so my version was not strictly vegetarian, but using water or vegetable stock as I have listed below will ensure that things are kosher. I used my own home-made curry powder, for which there is a recipe somewhere below under ‘Sauces and Dips’.


50g ghee.

1 aubergine, diced.

Another 50g ghee.

2 large onions, peeled and diced.

2 400g cans chick peas, drained and rinsed.

2 tblsp curry powder [or to taste].

4 tblsp flour.

2 ½ cups water or vegetable stock.

½ cup dried mangoes, diced.

Salt to taste.

Coriander greens to garnish.


Melt the first 50g ghee in a pan or wok over a hot flame. Add the diced aubergine and brown all over. Remove from the pan and set aside. Add the second 50g ghee and fry the onions until beginning to caramelise.

Stir in the curry powder and fry for 1 minute then stir in the flour. Add the water [or stock] and stir continuously until fully combined and thickened. Return the aubergine to the pan and add the mangoes and salt and stir through. Bring back to the boil then reduce heat to a simmer, cover and cook for 30 minutes. Stir occasionally.

Remove from the heat. Allow to cool and sit for 4-5 hours. Gently reheat and serve garnished with the coriander greens.

Serve with: boiled rice.

Serves: 6.


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