Description
This Eggplant Curry is a rich, creamy, and flavorful Indian-inspired dish featuring tender roasted eggplant, chickpeas, aromatic spices, tomatoes, and coconut milk. Ready in just 40 minutes, it’s a comforting vegan dinner that’s perfect served with basmati rice or warm naan.
Ingredients
- For the Eggplant
- 2 medium eggplants (about 1¼ lb / 560 g), cubed
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Curry
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1-inch piece fresh ginger, grated
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained
- 1 (15-ounce) can crushed tomatoes
- 1 (14-ounce) can coconut milk
- 1 teaspoon garam masala
- For Serving
- Lemon wedges
- Fresh cilantro
- Basmati rice or naan bread
- Plain or Greek yogurt (optional)
Instructions
- Preheat the oven to 430°F (220°C). Line a baking sheet with parchment paper. Toss the eggplant cubes with 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread into a single layer and roast for 25 minutes until browned.
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Sauté the chopped onion for 3 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Reduce the heat to low. Stir in the curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast the spices for 1 minute.
- Add the vegetable broth, chickpeas, crushed tomatoes, coconut milk, salt, and black pepper. Stir well and simmer over medium heat for 20 minutes, stirring occasionally.
- Add the roasted eggplant and garam masala. Simmer for another 5 minutes until the eggplant is coated in the sauce and heated through.
- Taste and adjust seasoning if needed. Serve with basmati rice or naan and garnish with fresh cilantro, lemon wedges, and yogurt if desired.
Notes
- Roasting the eggplant adds extra flavor but you can skip this step and simmer the raw eggplant directly in the curry.
- Substitute chickpeas with lentils or use cauliflower, broccoli, sweet potato, or pumpkin instead of eggplant.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- This curry tastes even better the next day, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast, Stovetop
- Cuisine: Indian-Inspired