Eggplant and chickpea curry is a vibrant, plant-based dish packed with flavor, texture, and nourishment. The combination of roasted eggplant, protein-rich chickpeas, and creamy coconut milk creates a comforting curry that’s both hearty and satisfying. This recipe brings together simple ingredients and bold spices to create a dish that’s perfect for weeknight dinners or easy meal prep.
1. Eggplant and Chickpea Curry Recipe
Ingredients
- 1 large eggplant, cubed
- 1 tablespoon olive oil (for roasting, not extra virgin)
- 1 teaspoon salt and pepper (for seasoning eggplant)
- 1 tablespoon olive oil (for cooking the curry)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced or crushed
- 1 green chili, deseeded and finely diced
- 3 cm piece of ginger, grated
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 can (400g) chopped or diced tomatoes
- 1 can (240g) chickpeas, cooked and drained
- 1 can (400ml) coconut milk
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon fresh parsley or coriander, chopped (for garnish)
Instructions
Step 1. Roast the Eggplant
Preheat your oven to 200°C (390°F). Toss the cubed eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread the pieces on a baking sheet and roast for 20–25 minutes until golden and soft. Roasting enhances the flavor and gives the eggplant a tender, melt-in-the-mouth texture.
Step 2. Prepare the Curry Base
While the eggplant is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic, green chili, and grated ginger. Cook for another minute to release the aromatics.
Step 3. Add the Spices
Sprinkle in the ground coriander, cumin, turmeric, and garam masala. Stir the spices with the onion mixture for about 30 seconds to toast them lightly. This step deepens the flavor of the curry.
Step 4. Simmer the Sauce
Pour in the chopped tomatoes and stir to combine. Let the mixture simmer for 5–7 minutes to cook down slightly, allowing the flavors to blend. Add the drained chickpeas and coconut milk. Bring to a gentle simmer and cook for another 10 minutes, stirring occasionally.
Step 5. Combine and Finish
Once the eggplant is roasted, add it to the curry. Stir gently to incorporate it into the sauce without breaking the cubes. Let everything simmer together for 5 more minutes so the eggplant absorbs the curry flavors. Adjust salt to taste.
Step 6. Garnish and Serve
Turn off the heat and sprinkle over chopped parsley or coriander. Serve the curry hot with rice, naan, or flatbread.
Eggplant and chickpea curry is a flavorful, filling dish that brings comfort and nutrition to the table. With its rich blend of spices and creamy texture, it’s a go-to recipe for anyone looking to enjoy a delicious plant-based meal. Give it a try, and make it a staple in your weekly rotation.
