Eggplant Curry with Chickpeas and Coconut Milk Recipe

Introduction

This eggplant curry is a flavorful, comforting dish perfect for any night of the week. Roasted eggplants are simmered in a spiced tomato and coconut milk sauce, creating a rich and aromatic meal that’s both hearty and satisfying.

Ingredients

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, grated
• 1 inch ginger, grated
• 2 teaspoons curry powder
• 2 teaspoons coriander, ground
• 1 teaspoon cumin, ground
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 cups vegetable broth (or more to taste)
• 1 can (15 ounces) chickpeas, drained
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk
• 1 teaspoon garam masala
• 4 wedges lemon
• 1 handful fresh cilantro
• 1 to 2 cups basmati rice or naan bread
• 4 tablespoons plain or Greek yogurt

Instructions

1. Step 1: Preheat the oven to 430°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes, toss them with olive oil, salt, and black pepper, then spread them in a single layer on the baking sheet. Roast for 25 minutes or until browned.
2. Step 2: While the eggplants roast, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for about 3 minutes. Stir in the grated garlic and ginger, cooking for another minute.
3. Step 3: Reduce the heat to low and add the curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast the spices for about one minute until fragrant.
4. Step 4: Pour in the vegetable broth, chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper. Raise the heat to medium and let the mixture simmer, stirring occasionally, for 20 minutes.
5. Step 5: Add the roasted eggplants and garam masala to the sauce. Stir and simmer for an additional 5 minutes, allowing the eggplants to absorb the flavors. Adjust seasoning if needed.
6. Step 6: Serve the curry hot with basmati rice or naan bread. Garnish with a squeeze of lemon juice, a dollop of yogurt, and fresh cilantro for extra brightness and creaminess.

Tips & Variations

• For a smokier flavor, char the eggplants on a grill before roasting.
• Swap chickpeas for cooked lentils or other beans for different textures.
• Add spinach or kale at the end of cooking for an extra boost of greens.
• Adjust the red pepper flakes to control the spice level to your taste.

Storage

Store leftover eggplant curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes, but make sure to cook them down until they are soft and saucy to achieve the right texture and flavor.

Is this recipe vegan?

The curry itself is vegan, but the yogurt garnish is optional. Use a plant-based yogurt if you want to keep the dish completely vegan.

Eggplant Curry with Chickpeas and Coconut Milk Recipe

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★★★★★

4.9 from 55 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Eggplant Curry is a rich and flavorful vegetarian dish featuring tender roasted eggplants simmered in a fragrant blend of spices, coconut milk, tomatoes, and chickpeas. Perfectly paired with basmati rice or warm naan, it offers a comforting and hearty meal with a touch of fresh citrus and creamy yogurt topping.

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Ingredients

Scale 1x2x3x

Eggplant and Roasting

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Flavor Base

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, grated
• 1 inch ginger, grated
• 2 teaspoons curry powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes

Curry Ingredients

• 2 cups vegetable broth (or more to taste)
• 1 can (15 ounces) chickpeas, drained (or 1½ cups cooked chickpeas)
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk
• 1 teaspoon garam masala
• 4 wedges lemon
• 1 handful fresh cilantro

Serving

• 1 to 2 cups basmati rice (or naan bread)
• 4 tablespoons plain or Greek yogurt

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Instructions

1. Roast the Eggplants: Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes and toss them with olive oil, salt, and black pepper. Spread the cubes in a single layer on the baking sheet and roast for about 25 minutes until the eggplants are browned and tender.
2. Make Flavor Base: While the eggplants roast, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Sauté the chopped onion for 3 minutes until translucent. Add grated garlic and ginger and cook for an additional minute. Reduce the heat to low and add curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast these spices gently for about one minute until fragrant.
3. Simmer the Curry: Pour in vegetable broth, drained chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper. Increase the heat to medium and let the mixture simmer for 20 minutes, stirring occasionally to develop a thick, rich sauce.
4. Add Roasted Eggplants: Stir the roasted eggplants into the curry along with garam masala. Continue simmering for another 5 minutes to allow the eggplants to absorb the flavors and the sauce to reach your preferred consistency. Adjust salt to taste.
5. Serve: Serve the eggplant curry hot with steamed basmati rice or warm naan bread. Garnish with fresh cilantro, a squeeze of lemon juice, and a dollop of plain or Greek yogurt to add brightness and creaminess to the dish.

Notes

• For a spicier curry, increase the amount of red pepper flakes or add fresh chopped chili.
• Feel free to substitute chickpeas with other beans or lentils for a different texture.
• Leftovers keep well refrigerated for up to 3 days and taste great reheated.
• For a vegan option, ensure the yogurt is plant-based or omit it altogether.
• Use fresh spices if possible for more vibrant flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Indian

Keywords: eggplant curry, roasted eggplant curry, vegetarian curry, Indian curry, coconut milk curry, chickpea curry