Photo of Aubergine & chickpea curry by WW

Aubergine & chickpea curry

3 - 7
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
This vegetarian curry is so simple to make, and full of deliciously warming spices, that you won’t be tempted to turn to a takeaway.


Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 medium


3 clove(s)

Root Ginger

1½ tablespoons

Curry Powder

9 g

Coriander, Dried

½ tablespoons, level, ground

Cardamom Pods

3 g, 3

Star Anise

1 individual

Tomato Purèe

1 tablespoons, level


2 medium, small


500 g

Vegetable stock cube(s)

½ cube(s), 300ml stock

Chickpeas, cooked

2 can(s), large, drained

Fat Free Natural Yogurt

100 g


½ zest(s) of 1

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

2 tablespoons

Brown rice, Microwaveable

2 serving(s)


1 medium, cut into wedges, to serve


  1. Mist a large nonstick pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until softened. Add the garlic and ginger, and cook for 1 minute, then add all the spices and cook, stirring, for a further 1 minute.
  2. Stir in the tomato purée and cook for 1 minute, then add the aubergines, passata and stock. Bring to a simmer and cook for 25 minutes, adding the chickpeas for the final 5 minutes. Stir in the yogurt, lime zest and juice and coriander, then season.
  3. Meanwhile, heat the rice to pack instructions, then divide between bowls. Top with the curry and the extra yogurt and coriander. Serve with the lime wedges on the side.


Serve the curry with cauliflower ‘rice’ instead of basmati.