Print

Eggplant Curry with Chickpeas and Coconut Milk Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 7 reviews

A flavorful and hearty eggplant curry featuring roasted eggplants simmered in a rich, spiced tomato and coconut milk sauce, complemented by chickpeas for added protein. This comforting dish is perfect served with basmati rice or naan bread and garnished with fresh lemon juice, yogurt, and cilantro.

Ingredients

Vegetables

  • 2 medium eggplants (cut into 1-inch cubes)
  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • 1 inch ginger, grated
  • 1 handful fresh cilantro (for garnish)
  • 4 wedges lemon (for serving)

Spices and Seasonings

  • 1 tablespoon olive oil (plus more for roasting)
  • 2 teaspoons curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon garam masala

Liquids and Canned Goods

  • 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

Optional Sides and Garnish

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

Instructions

  1. Roast the Eggplants: Preheat the oven to 430°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes, place them on the baking sheet, and toss with olive oil, salt, and black pepper. Arrange the cubes in a single layer and roast for 25 minutes or until they are browned and tender.
  2. Make the Flavor Base: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Add the grated garlic and ginger, cooking for another minute. Reduce the heat to low, then add curry powder, ground coriander, cumin, turmeric, and red pepper flakes. Toast the spices for about one minute until fragrant.
  3. Simmer the Curry Sauce: Pour in the vegetable broth, chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper. Increase the heat to medium and let the mixture simmer gently for 20 minutes, stirring occasionally to blend the flavors.
  4. Add Roasted Eggplants: Stir in the roasted eggplants and garam masala. Continue to simmer for an additional 5 minutes, allowing the eggplants to absorb the sauce fully and the curry to thicken as desired. Taste and adjust salt if needed.
  5. Serve: Spoon the eggplant curry over basmati rice or serve alongside warm naan bread. Garnish with a squeeze of fresh lemon juice, a dollop of plain or Greek yogurt, and a sprinkle of fresh cilantro for added brightness and creaminess.

Notes

  • Roasting the eggplants enhances their flavor and adds a nice texture contrast to the creamy curry sauce.
  • If you prefer a spicier curry, increase red pepper flakes or add chopped fresh chili.
  • For a richer flavor, use homemade vegetable broth.
  • This recipe can be made vegan by omitting yogurt or using a plant-based alternative.
  • Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors meld.

Find it online: https://recipeplenty.com/eggplant-curry-with-chickpeas-and-coconut-milk-recipe/