VEGGIE RECIPE: Aubergine & Chick Pea Curry


Mix & Blend travel to food and drink events and farmers markets, tasting and seeing what’s new on the market stalls, what people are getting excited about, and seeing how they will accompany or blend with our products.


  • 3 good size Aubergines
  • 12 Curry Leafs
  • 2 tbsp of Mix & Blend Coriander n Red Onion Olive Oil
  • 1 tbsp of Mustard Seeds
  • 2 Medium size Red Onions – Diced
  • 1 Green Chilli – Chop half of the chilli finely
  • 1 Red Chilli – Chop half of the chilli finely
  • 6 Plump Tomatoes – Chopped up
  • 4 tsp of Garam Masala
  • A pinch of Dried Coriander
  • Few sprigs of Fresh Coriander
  • 2 tsp of Turmeric
  • 1 can of Coconut Milk
  • 1 can of drained and rinsed Chickpeas


  1. Cut the aubergines into wedges and place into a hot pot with the olive oil. Cook for a few minutes till they are nice and crisp and golden. Place the aubergines onto a paper towel to drain off and repeat with the rest of the aubergines.

  2. Add the remaining olive oil to the pot with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the red and green chillies and now the garam masala.

  3. Now take a spoonful of the coconut milk and give it a good mix. Throw the rest of the coconut milk, tomatoes and half a can of water. Leave to Simmer for around 25-30 mins by this time it should look nice and thick.

  4. Add the chickpeas, aubergines and give it gentle stir.

“Continue simmering for about 5 mins until everything is hot and the aubergines are tender.

I like to have this with some sticky rice and accompanied with naan bread, salad, a little scoop of yoghurt…Dig in!”

We have many great Mix & Blend recipes, for some great tips and ideas to jazz up your ‘Get Togethers’ with family or with friends.