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Chickpea and eggplant coconut curry

Chickpea and eggplant coconut curry

Rated 4.7 out of 5 stars
55 Reviews

A delicious plant-based main or a side dish to any Indian curry - golden brown eggplant and chickpeas in a tangy tomato and coconut curry sauce.
Regular price $15.00
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Small: 600g - serves 2 with accompaniments

Prep, Cook & Serve


DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minute. FROZEN: pierce the film several times and microwave for 7 minutes. Peel back the film, stir and heat for a further 2-4 minutes or until piping hot. STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through. Serve with basmati rice, yoghurt and naan bread. Microwaves vary, please adjust heating time if required. Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours. Remove the plastic lining from tray before recycling along with cardboard sleeve.

How We Make It

We start by toasting cumin and coriander and frying these and other spices and seeds with onion and garlic until fragrant. This forms the base of a sauce made with tomatoes, coconut cream and vegetable stock. We finish the sauce with a squeeze of lime juice and wilted spinach, before adding the chickpeas and roasted eggplant.


Eggplant (18%), coconut cream (18%) (coconut kernel extract, water), crushed tomatoes (tomato puree, citric acid), onion, baby spinach, cooked chickpeas (15%) (chickpeas, water), rice bran oil, lime juice, garlic, fresh coriander, salt, garam masala, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, spinach, celery, cabbage, canola oil, extra virgin olive oil, cane sugar, potassium chloride, parsley), kaffir lime leaves, coriander ground, cumin ground, fennel ground, paprika, sugar, turmeric, star anise


May contain traces of: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat

Goes With...

Serve, scattered with fresh coriander, on its own or with any Indian curry, with steamed basmati or the turmeric pilaf rice, chutneys and/or a cucumber raita on the side.

Nutritional Information

Per Serving (300g) Per 100g
ENERGY 1727 kJ 576 kJ
PROTEIN 11.0 g 3.7 g
FAT (TOTAL) 28.0 g 9.3 g
-SATURATED 19.2 g 6.4 g
CARBOHYDRATE 31.3 g 10.4 g
-SUGARS 10.5 g 3.5 g
SODIUM 769 mg 256 mg
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Rated 4.7 out of 5 stars
Based on 55 reviews
Total 5 star reviews: 44 Total 4 star reviews: 7 Total 3 star reviews: 3 Total 2 star reviews: 1 Total 1 star reviews: 0
93%would recommend this product
55 reviews
  • Rated 5 out of 5 stars
    10 seconds ago
    A hearty vegetarian meal

    Loved this one! The rich sauce with soft eggplant was a nice comfort food for an easy vegetarian weeknight dinner. Will get this one again!

    Lisa C.
    Verified Buyer
  • Rated 5 out of 5 stars
    3 days ago
    Great curry!

    We love this vegetarian curry! Very tasty!

    Klara H.
    Verified Buyer
  • Rated 5 out of 5 stars
    1 week ago
    So nourishing!

    I loved this curry. It felt very nourishing to eat. Felt the love of a home cooked meal with the flavours of eating out! Perfect for dinners in newborn land.

    Victoria B.
    Verified Buyer
  • Rated 5 out of 5 stars
    2 weeks ago

    Really delicious family friendly curry

    Brooke C.
    Verified Buyer
  • Rated 5 out of 5 stars
    3 weeks ago
    Lovely flavour

    Tastes delicious

    Nicole K.
    Verified Buyer
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