Eggplant & Chickpea Curry

Adapted from Sarah Cook’s Aubergine & Chickpea Curry recipe available on

Eggplant & Chickpea Curry

Preparation Time: 20 minutes ; Cooking Time: 50 minutes ; Servings: 6


  • 2 small eggplants/aubergines
  • 2 tbsp sunflower oil
  • 1 tbsp brown or black mustard seeds
  • 10-12 curry leaves
  • 2 onions, finely chopped
  • 2 dried chillies, chopped
  • 4 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 200 mL reduced sodium vegetable broth
  • 200 ml yogurt, plain, low fat
  • 3 tomatoes, quartered
  • 400 g canned chickpeas, rinsed and drained


  1. Halve the eggplants, then cut each half into wedges. Heat ½ tbsp oil in a large pan and brown half the eggplants for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining eggplants, then set everything aside.
  2. Add the remaining oil to the pan with the mustard seeds and curry leaves. Fry for 30 seconds, until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick yogurt, then fry for 1 min more. Add the remaining yogurt, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
  3. Stir in the chickpeas and eggplant. Continue simmering for 5 mins or so, until everything is hot and the eggplants are tender. If you like, serve with rice or warm naan bread, scattered with a few extra curry leaves, and sizzled in a splash of oil

Nutrient Analysis

Calories: 285 g

Protein: 9 g

Carbohydrates: 40 g

Fibre: 12 g

Total Fat: 12 g

Sodium: 184 mg

Phosphorus: 169 mg

Potassium: 586 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/6

Renal and Diabetic Exchanges

1 protein, 2 starch

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