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… 

There is something about curries that nourishes the soul. They are so soothing and warming - the perfect comfort food when you need a bit of TLC. However, I think lots of people have this misconception that it is really complicated or time consuming to make a delicious homemade curry. Trust me, that doesn’t have to be the case. It is perfectly possible to have a tasty homemade curry on the table in less than 30 minutes. 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… 

Another misconception about curries is that they can be unhealthy. Again, this isn’t always true. Particularly when it comes to this aubergine curry. It is full of fibre and protein - and you can easily add more vegetables. I love having a fridge forage and using up what I have in my veg drawer (peppers, courgettes, butternut squash - there are so many options!). Plus, it’s vegan-friendly.

I often serve this aubergine curry with fluffy basmati rice, but you can go for whatever rice or grain you like. If you are in a rush, pop one of those handy pouches in the microwave (they are one of my store cupboard staples). I love to turn this into a curry night feast and add poppadoms, naan, onion bhajis, samosas, mango chutney, raita - you get the idea… 

Why you will love this recipe:

• It is a quick and easy one pot meal. You can have it on the table in under 30 minutes.
• It is full of flavour and texture. Imagine tender aubergine and chickpeas in a spicy harissa, tomato and creamy coconut sauce. All topped off with fresh herbs and crunchy almonds.
• It can be made ahead. Ideal for meal prep and busy weeknights.
• It is nutritious, full of fibre and protein. Plus it is a great way to eat more vegetables. 

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). 

Onion - I use a white onion but you can use red or a shallot if you prefer.

Garlic cloves - two cloves add a delicious subtly garlic flavour. You can adjust according to taste.

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. 

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

Chickpeas - these are a great way to bulk out this aubergine curry. Plus they add extra fibre and protein.

Spinach - this is a great way of adding extra vegetables to this aubergine curry. It might look like a lot initially, but it will wilt down as it cooks.

Limes - a squeeze of lime juice balances out the heat of the harissa and adds a delicious zesty citrus flavour.

Flaked almonds - these bring texture to this aubergine curry. Be sure to toast them lightly first to really bring out the flavour.

Coriander - a sprinkling of coriander brings a delicious fresh flavour and pop of colour.

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! You can also use jarred chickpeas (or beans) like the incredible ones from Bold Bean Co. I'd add about half the jar, they are bigger than the tins.

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. Alternatively, swap the fresh spinach for cavolo nero - bear in mind it will need to simmer for slightly longer. 

Chilli: harissa is rather spicy so I haven’t garnished with any chilli. However, you can sprinkle with a pinch of chilli flakes or a deseeded thinly sliced chilli at the end if you like fiery curries.

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.

Citrus: you can swap the lime juice for lemon juice if you prefer. I also like to serve wedges on the side so people can add more if they like.

Dairy: a dollop of yoghurt is delicious with this aubergine curry. It adds a cooling, tangy flavour. You can use a thick vegan yoghurt, if necessary, or swap for sour cream or crème fraîche if you prefer.

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).

Crispy onions: a sprinkling of crispy fried onions adds a delicious crunchy texture and onion flavour.

Here's how to make Harissa 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 tablespoon 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 tablespoon 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 tablespoon and add more, as necessary (it is always easier to add, but harder to take away). If you feel your finished aubergine curry is too spicy, add more lime juice and serve with cooling yoghurt (plant-based, if necessary).

Texture - the toasted almonds add a wonderful crunchy texture. Other nuts like peanuts and cashews work really well. Alternatively, a sprinkling of crispy onions is utterly delicious. You can buy them in pots if you don’t want to make your own.

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 non-stick 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. 

Frequently Asked Questions

Storage & Freezing Instructions

Other recipes you might enjoy:

If you like the sound of this aubergine curry, you will love my miso aubergine. Also don’t miss my salmon and chickpea curry or chicken and chickpea curry. 

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Harissa Aubergine Curry with Chickpeas and Coconut

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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… 

• Author: Margie Nomura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Dinner
• Method: Stove Top
• Cuisine: Global
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 4 tbsp olive oil 
• 2 aubergines, cut into 3cm chunks 
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced 
• 300g cherry tomatoes
• 5 tbsp rose harissa, 
• 1 x 400 g tin of full-fat coconut milk 
• 1 x 400 g tin of chickpeas, drained 
• 150 g fully prepared spinach 
• Juice of 2 limes
• Salt, to taste

To serve:

• Cooked basmati rice
• About 25g flaked almonds, toasted
• Freshly chopped coriander

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Instructions

1. Add 2 tablespoon of olive oil to a shallow, wide-bottomed casserole pan and set over a medium heat. Once hot, add the aubergine chunks and 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.
2. Add the 2 tablespoon 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. 
3. Tip in the cherry tomatoes and cook for 3-5 minutes, stirring occasionally, until starting to break down.
4. Return the aubergines to the pan then stir in the harissa. Pour in the coconut milk and drained chickpeas, then stir well. Bring to the boil, then reduce the heat and simmer for about 20 minutes - or until thickened. 
5. 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. 
6. To serve: add spoonfuls of cooked rice onto plates. Spoon the harissa aubergine curry on the side and sprinkle with toasted almonds and freshly chopped coriander. Enjoy!

Notes

Scroll up for a step by step guide with images on how to make this aubergine curry.

To store: pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 3 days. 

To reheat: reheat on the hob over medium heat or in the microwave until piping hot. 

To freeze: pour into a tupperware or bowl. Leave to cool completely before covering and freezing for up to 3 months. 

Spice: the harissa makes this fairly fiery. If you prefer a milder curry, start with 1-2 tbsp. You can always add more, it is harder to take away. If you taste it at the end and feel you have added too much, add a squeeze more lime and/or serve with dollops of yoghurt (plant-based, if needed).

Texture: the toasted almonds add a delicious nutty crunch. You can use toasted cashews or peanuts if you prefer. Alternatively, a sprinkling of crispy onions works well and gives a strong onion flavour.

Serving suggestions: I love to serve this harissa aubergine curry with fluffy basmati rice. You can also opt for jasmine rice which has a delicate floral flavour. Brown rice is great for nuttiness. Warm naan or flatbread is delicious instead (or as well as). Ideal for mopping up the creamy spiced coconut and tomato curry sauce. If you prefer potatoes, bombay aloo is another lovely option.