Harissa Eggplant Curry with Chickpeas and Coconut Milk

This harissa aubergine curry with chickpeas and coconut is an ideal, easy midweek dinner. Tender aubergine and chickpeas simmer in a fragrant sauce of harissa, tomatoes, spinach and creamy coconut milk, finished with crunchy toasted almonds and fresh coriander. It’s vegan-friendly and cooks in a single pan for minimal washing up.

Making curry from scratch doesn’t need to be complicated or time-consuming. This recipe proves that a delicious, aromatic curry can be quick and simple. Like my other one-pot favourites, these dishes are perfect for busy evenings and minimal cleanup.

Table of Contents

• Why you will love this recipe:
• Ingredients:
• Substitutions and Variations:
• Here’s how to make the most delicious aubergine curry:
• Cooking Tips:
• How to toast nuts
• Frequently Asked Questions
• Other recipes you might enjoy:
• Harissa Aubergine Curry with Chickpeas and Coconut Recipe

Ingredients:

Full recipe is available in the printable recipe card at the bottom of the page.

Aubergine (eggplant) soaks up the spiced sauce and becomes meltingly tender. Baby aubergines can be used—use about 600g if substituting.

Cherry tomatoes add sweetness and body as they break down into the sauce.

Rose harissa is a fragrant chilli paste with dried rose petals for depth. Regular harissa works well too.

Coconut milk (full-fat recommended) gives a rich, creamy texture and balancing sweetness.

Substitutions and Variations:

Harissa: Use classic, smoked chilli or apricot harissa if preferred. Add it gradually if you’re sensitive to heat.

Chickpeas: Swap for other canned pulses like lentils, cannellini or butter beans.

Vegetables: Add diced bell peppers, roasted butternut squash or sweet potato for extra bulk and flavour.

Heat: For more spice, add fresh chopped chilli while frying the onion and garlic or finish with chilli flakes.

Herbs: If you don’t like coriander, use chopped parsley, chives or spring onions.

Nuts: Flaked almonds are lovely toasted, or substitute cashews or peanuts—toast first to boost flavour.

Here’s how to make the most delicious aubergine curry:

Below is a step-by-step summary. Detailed instructions are in the recipe card at the bottom.

ONE: Heat 2 tbsp olive oil in a wide, shallow pan over medium heat. Add aubergine chunks and cook, stirring often, until golden (about 8 minutes). Remove and set aside.

TWO: Add 2 tbsp more olive oil to the pan, then the sliced onion and a pinch of salt. Gently soften for 10–12 minutes, adding garlic for the last 2 minutes. If the pan sticks, add a splash of water.

THREE: Add the cherry tomatoes and cook for 3–5 minutes, stirring occasionally, until they start to break down.

FOUR: Return the aubergine to the pan and stir in the harissa.

FIVE: Pour in the coconut milk.

SIX: Add drained chickpeas, stir, bring to a boil, then reduce heat and simmer for about 20 minutes until the sauce thickens.

SEVEN: Stir in the spinach and simmer a couple of minutes until wilted. Season with salt and a squeeze of lime to taste.

EIGHT: Serve with toasted almonds and chopped coriander. Enjoy.

Cooking Tips:

Spice level: Start with 1–2 tbsp harissa and add more if needed—easier to increase than reduce. If the curry ends up too hot, balance with extra lime juice or a dollop of yogurt (plant-based if desired).

How to toast nuts 

Toasted nuts make a great garnish, adding flavour and crunch. You can toast nuts in the oven or on the hob.

Oven: Preheat to 180°C (160°C fan). Spread nuts on a non-stick tray and bake for about 8 minutes, shaking halfway, until lightly golden. Check after 6 minutes to prevent burning.

Pan: Use a cold pan large enough for a single layer. Dry-fry over low–medium heat, tossing frequently until golden and fragrant—3–5 minutes for small nuts, around 8 minutes for larger ones.