Virtual Big Nibble: Make aubergine chickpea curry and coconut rice with Julie Stewart Nutrition

Aubergine chickpea curry and coconut rice

Horsham nutritionist Julie Stewart shows us how to make this vegan gluten-free curry as part of Week 2 of the Big Nibble: Future Food and Sustainability.

Read the recipe below and download and print the recipe card for your bookshelf.

  • Bring a large saucepan of water to boil. Add a cup full of brown rice and simmer until soft (about 25 minutes). Once cooked put a lid on and allow to sit.
  • Whilst rice cooks. Heat up a frying pan, add the coconut to dry pan and toast for 2- 3 minutes until just brown (keep an eye on it as it turns very quickly!) Put the toasted coconut to one side.
  • Chop up the aubergine into four long strips, then chop widthways into four chunks.
  • Add the same pan onto high heat and add a few tablespoons of stock. Fry the aubergine for 6-8 minutes, then add in chopped onion.
  • Lower heat to medium, cook onions for a few minutes, add garlic (crushed in a garlic press or grated), madras curry powder and half the black onion seeds.
  • Cook for 1 minute, then stir in the chopped tomatoes and the red onion chutney.
  • Pour in remaining stock and drained chickpeas. Simmer uncovered until thickened.
  • Add the finely chopped coriander to curry sauce.
  • Once rice is cooked, drain, and return to saucepan, stir in coconut and remaining black onion seeds.
  • Serve with a spoonful of cooling coconut yogurt and serve.

I also like to keep a box of Sharwoods Low Fat poppadums in the cupboard. You can cook two at a time in the microwave for 2 minutes. So, you’ll always have fresh poppadums that the whole family will love to dip in to!


Serves 2

1 Aubergine

1 Onion (diced)

2 Cloves Garlic (Crushed)

1 400g Can Chickpeas

1 Bunch Fresh Coriander

25g Desiccated Coconut

150g Brown Basmati rice

1 tbsp Madras Curry Powder

1 tbsp Black Onion (Nigella Seeds) sold at Town & Country Weigh Horsham

1 400g Can Chopped Tomatoes

1 tbsp Bartie’s Sussex Faire Red Onion Chutney sold at Crates, Horsham

100ml Vegetable Stock for sauce and frying

Plain Coconut Yoghurt topping (optional)