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Baked Aubergine and Chickpea Curry

Baked Aubergine and Chickpea Curry

Serves pea 4 Clock icon 30 minutes
Making a curry doesn't have to be a faff, if you follow this simple, easy recipe. Roasting it all in one tin saves time, and washing up!

8 Farmdrop products in this recipe

£ 17 .55
8 items.

Here's how you do it

  1. Preheat the oven to 200℃.
  2. Add the aubergine, garlic, chilli, ginger, curry powder and oil to a roasting dish. Bake for 15 minutes.
  3. Stir in the cherry tomatoes, salt, coconut milk and chickpeas. Roast for a further 15 minutes.
  4. Take out of the oven and stir through the spinach. Serve, with a side of rice.


  • 2 organic aubergines, cut into inch-size chunks
  • 1 clove of organic garlic, peeled and chopped
  • 15g organic ginger, peeled and chopped
  • 1 organic red chilli, deseeded and chopped
  • 450g organic cherry tomatoes
  • 400ml organic coconut milk
  • 1 tin organic chickpeas, drained
  • 100g organic baby spinach

What you'll need

  • 1 tsp curry powder
  • 2 tbsp rapeseed oil
  • 1tsp salt

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free