Harissa Aubergine Curry with Chickpeas and Coconut

This delicious harissa aubergine curry with chickpeas and coconut is the perfect easy mid-week meal. Imagine tender aubergine with chickpeas in a spicy harissa, tomato, spinach and creamy coconut curry sauce. All finished off with crunchy toasted almonds and fresh coriander. So good. Plus, it’s all made in one pot and it’s vegan-friendly… 

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I think lots of people have this misconception that it is really complicated or time-consuming to make curry from scratch. But that doesn’t have to be the case, and this recipe is proof! Just look at my almond butter chicken curry or quick fish curry with coconut milk and lemongrass. They are two of my go-to busy weeknight meals – especially as, just like this aubergine curry, they are made in one pan so there is minimal washing up… 

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Aubergine – (A.K.A ‘eggplant’) is delicious in a curry as it absorbs all the flavours of the aromatic spiced sauce. You can use baby aubergines if you prefer (you will need around 600g). 

Cherry tomatoes – plump, ripe and juicy cherry tomatoes add a burst of sweetness to the aubergine curry sauce. 

Rose harissa – a wonderful chilli and dried rose petal spice paste with an incredible depth of flavour. Use regular harissa if you can’t find rose harissa.

Coconut milk – opt for full-fat for best results. This gives a creamy texture and a subtle sweetness.

Substitutions and Variations:

Harissa: if you aren’t a fan of rose harissa, you can use other flavours (e.g. classic harissa, smoked chilli harissa or apricot harissa). If you are new to harissa, I recommend adding gradually as some find it very spicy.

Chickpeas: you can swap the chickpeas for all sorts of different cooked tinned lentils and pulses. Butterbeans, lentils, cannellini beans, flageolet beans… the choice is up to you!

Vegetables: this aubergine curry is great for packing in extra vegetables. I love adding diced red, yellow and/or orange peppers with the onion. You can also add roasted butternut squash or sweet potato.

Make it spicier: add some chopped fresh chilli when frying the garlic and onions or top with a sprinkle of chilli flakes.

Fresh herbs: if you aren’t a fan of coriander, you can use roughly chopped parsley. Finely sliced chives or spring onions also work well.

Nuts: I like flaked almonds on top – it’s optional but delicious. You can swap for roughly chopped almonds if you prefer. Alternatively, peanuts and cashews also work well. Be sure to toast them first to really bring out the flavour (see below).

Here’s how to make the most delicious aubergine curry:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Add 2 tbsp of olive oil to a shallow, wide-bottomed casserole pan and set over a medium heat. Once hot, add the aubergine chunks.

TWO: Cook for around 8 minutes, stirring often, or until the aubergine is golden all over. Remove from the pan and tip into a bowl. Set aside.

THREE: Add the 2 tbsp olive oil to the pan along with the onion and a generous pinch of salt. Cook gently for 10-12 minutes until softened, adding the garlic for the final 2 minutes. Add a splash of water if anything is starting to catch.  Tip in the cherry tomatoes and cook for 3-5 minutes, stirring occasionally, until starting to break down.

FOUR: Return the aubergines to the pan then stir in the harissa.

FIVE: Pour in the coconut milk.

SIX: Add the drained chickpeas, then stir well. Bring to a boil, then reduce the heat and simmer for about 20 minutes – or until thickened. 

SEVEN: Add the spinach, stir well and simmer gently for a couple of minutes, or until wilted. Taste and season with salt and a squeeze of lime juice. 

EIGHT: Sprinkle with toasted almonds and freshly chopped coriander. Enjoy!

Cooking Tips:

Spice level – adjust the amount of harissa according to your personal taste. Start with 1-2 tbsp and add more, as necessary (it is always easier to add, but harder to take away).

How to toast nuts 

If you take a browse through my easy recipes you will know I am a big fan of toasted nuts. They are the perfect garnish. I love the way they add flavour and texture, taking pretty much any dish to the next level. I know you can buy nuts pre-toasted (or roasted) but it is very simple to learn how to toast nuts. You can use the oven or the hob.

How to toast nuts in the oven: Preheat the oven to 180C/160C Fan. Tip your nuts on a non-stick baking tray and spread in an even layer. Pop in the oven for about 8 minutes, shaking the tray halfway through, or until very lightly golden. Check after 6 minutes to make sure they aren’t burning (or they will be bitter). For smaller nuts, watch extra closely as they will toast quicker.

How to toast nuts in a pan: Tip your nuts into a cold pan (big enough so they are in one layer). Set over low-medium heat and dry-fry until golden-light brown and fragrant, tossing occasionally.

For small nuts like pistachios, flaked almonds and pine nuts, it will be 3-5 minutes. Large nuts like pecans and walnuts are likely to take around 8 minutes. The exact timings will depend on the heat of your pan. Just remember to watch closely.