Mrs Shahs Spice Company


Aubergine & Chickpea Curry

Serves 4

Preparation and cooking times
Prep 20 mins
Cook 50 mins


  • Mrs Shah’s Curry Mix
  • aubergines
  • 2 tablespoons sunflower oil, plus extra to serve, if you like
  • 1 tbsp brown or black mustard seeds
  • 1 teaspoon salt
  • onions, finely chopped
  • 400ml can coconut milk
  • tomatoes, quartered
  • 400g can chickpeas, rinsed and drained
  1. Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
  2. Add the remaining oil to the pan with the mustard seeds and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add Mrs Shah’s Curry Mix, salt and a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
  3. Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a fresh coriander leaves sizzled in a splash of oil, if you like.

Nutritional Information per serving

261 calories, protein 7g, carbohydrate 19g, fat 18 g, saturated fat 10g, fibre 5g, sugar 9g, salt 0.44 g