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Eggplant Curry with Chickpeas and Coconut Milk Recipe

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4.3 from 7 reviews

This eggplant curry is a flavorful and hearty vegetarian dish combining roasted eggplants with a rich blend of spices, coconut milk, chickpeas, and crushed tomatoes. Perfectly spiced and simmered to perfection, it offers a warm, comforting meal that pairs beautifully with basmati rice or naan bread.

Ingredients

Roasted Eggplants

  • 2 medium eggplants (about 1¼ pounds or 560 grams), cut into 1-inch cubes
  • 1½ tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Curry Base

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • 1 inch (2½ cm) ginger, grated
  • 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

Main Ingredients

  • 2 cups (500 grams) vegetable broth, or more to taste
  • 1 can (15 ounces / 240 grams) chickpeas, drained, or 1½ cups cooked chickpeas
  • 1 can (15 ounces / 400 grams) crushed tomatoes
  • 1 can (14 ounces / 400 grams) coconut milk
  • 1 teaspoon garam masala

Serving Suggestions

  • 4 wedges lemon
  • 1 handful fresh cilantro
  • 1 to 2 cups basmati rice or naan bread
  • 4 tablespoons plain or Greek yogurt

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 place them on the baking sheet. Toss with 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Arrange in a single layer and roast for about 25 minutes or until the eggplant cubes 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. Stir in the grated garlic and ginger, cooking for another minute. Reduce the heat to low and add the curry powder, ground coriander, ground cumin, turmeric powder, and red pepper flakes. Toast the spices for about one minute until fragrant.
  3. Simmer the Curry: Pour in 2 cups vegetable broth, drained chickpeas, crushed tomatoes, and coconut milk. Season with 1 teaspoon salt and ½ teaspoon black pepper. Increase heat to medium and let the mixture simmer gently for 20 minutes, stirring occasionally, to blend the flavors and thicken the sauce slightly.
  4. Add Roasted Eggplants and Garam Masala: Stir the roasted eggplants into the curry along with 1 teaspoon garam masala. Continue to simmer for an additional 5 minutes so the eggplants absorb the flavorful sauce, and the curry reaches the desired consistency. Taste and adjust salt if needed.
  5. Serve: Serve the eggplant curry hot alongside basmati rice or warm naan bread. Garnish with lemon wedges, fresh cilantro, and a dollop of plain or Greek yogurt for added creaminess and freshness.

Notes

  • For extra heat, increase the red pepper flakes or add fresh chili slices.
  • You can substitute chickpeas with other legumes like white beans if preferred.
  • Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently.
  • For a vegan option, omit the yogurt or use a dairy-free alternative.
  • Roasting the eggplant adds a deep, caramelized flavor that enhances the curry significantly.

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