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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… 

Ingredients

Scale
  • 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

Instructions

  1. 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 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 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. 
  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. 

Find it online: https://desertislanddishes.co/aubergine-curry/