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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
