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Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

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“This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".”

Ingredients Nutrition


  1. Cut the unpeeled eggplant into 3/4"-1" cubes.
  2. Trim the ends off the unpeeled zucchini and slice.
  3. Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
  4. Stir in the spices and cook for 30 seconds.
  5. Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
  6. Add the chickpeas to the pan and cook a further 5 minutes.
  7. Stir in the mint and cream and gently reheat.
  8. Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
  9. Serve with plain or pilau rice, or parathas if preferred.

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