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Thai chickpea and aubergine curry recipe

Thai chickpea and aubergine curry recipe

44 ratings

For a lighter take on a curry, try this vegan Thai-inspired recipe with reduced fat coconut milk, chickpeas and aubergines. Coriander leaves are stirred in just before serving to preserve their zesty, fresh taste. See method

  • Serves 4
  • 5mins to prepare and 30mins to cook
  • 235 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 500g aubergines
  • 2tbsp groundnut oil
  • 3tbsp Thai green curry paste
  • 1 green pepper, de-seeded and sliced
  • 400g reduced fat coconut milk
  • 400g chickpeas, drained and rinsed
  • 1-2 fresh green chilli (to taste), de-seeded and thinly sliced lengthways
  • 1 pack fresh coriander leaves
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    8g 40%
  • Sugars

    5g 6%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 16.2g Protein 6.9g Fibre 7.3g


  1. Cut the aubergines into 2cm thick rounds, then halve them. Put the aubergine on a plate and brush lightly with 1½ tbsp of the oil. Put under a hot grill in one layer and grill for approx 3 mins, then turn and grill again until beginning to char a little and soften. Set aside.
  2. Heat the remaining oil in a large lidded non-stick frying pan. Add the Thai green curry paste and green pepper and stir for a minute over a medium-high heat until fragrant, before adding the aubergine pieces and stirring for a minute to coat.
  3. Stir in the coconut milk and chickpeas, return to simmer and put the lid on. Cook for 15-20 minutes or until vegetables are soft. Check sauce for taste, adding salt and pepper as necessary, then stir in the sliced chilli and cook for a further five minutes. Lightly stir in the coriander leaves and serve immediately.

Tip: Try serving each portion with jasmine rice and a sliced beef tomato salad with a light French dressing.

See more Thai recipes

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