It’s a delicious vegan and gluten-free Indian Eggplant Chickpea Curry. This meal can be made in under 30 minutes for an easy healthy weeknight meal the whole family will love.
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Can you guess how many eggplant recipes I have in the archives of over 500 posts?
One.
One eggplant recipe is simply not enough. In truth, I don’t often know what to do with eggplant. Back in the day when I had a CSA, I would get several eggplants a week and they would often end up going to waste. For that reason, I never think to buy eggplant at the store, fearing it might just end up rotting in my compost bin 1 week later.
But, one to never let intimidation get in the way of exploration, I decided to give eggplant another go. Yep, it was time to double my eggplant recipes for the blog, and, with so much pressure, I had to make it a good one. I’m happy to report that I think I did just that.
Welcome to my blog, eggplant chickpea curry.
Benefits of Eggplant
Beyond having a delicate texture and deliciously unique flavor, eggplant is filled with all kinds of vitamins and minerals, such as Vitamin C and B, Iron, and Calcium. Eggplant is also loaded with fiber and antioxidants, all of which heal and restore the body; a super vegetable of sorts. Some of the benefits of eggplant include:
- Boosting immunity and preventing disease.
- Aiding in healthy digestion.
- Fostering healthy bones, skin, and as well as prevents anemia.
- Aiding in heart health, healthy blood pressure, and high brain function
- Promoting healthy metabolism and assisting in weight loss.
I think it’s time we step up our eggplant game!
Recommended Ingredients & Equipment
This dish combines the flavors of fresh garlic and ginger with curry powder, cumin, and turmeric for an Indian-inspired sauce that the eggplant and tomatoes are then cooked in to get delightfully tender and fully saturated in flavor.
Ingredients & Substitutions
- Oil – I recommend coconut oil however peanut, sesame, or avocado are also great options.
- Onion
- Garlic
- Fresh Ginger
- Eggplant
- Cherry Tomatoes
- Chickpeas – This recipe calls for 1 (14 oz) cans chickpeas. If you would rather use dried chickpeas, you need 3/4 cups.
- Vegetable Broth
- Spices – You will need curry powder, cumin, turmeric, cayenne pepper, and salt.
- Fresh Cilantro
- Rice – Feel free to use either use brown, white, or, for a low carb option, cauliflower rice.
Recommended Equipment
For this recipe, you will need a saucepot, skillet, and basic kitchen utensils, including a chef’s knife. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Eggplant Curry
Step One – Sauté the Veggies
Sauté onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt.
Step Two – Add Remaining Ingredients
Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed.
Remove from heat and serve.
Serving and Storing
Serve this curry over rice, rice noodles, or cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
Is this eggplant curry recipe gluten-free?
Yes it is!
Is this recipe keto-friendly?
Unfortunately, chickpeas are not considered keto-friendly! However, for a low-carb version, swap out the rice for cauliflower rice and you’re good to go!
More Vegan Curry Recipes
- Red Lentil Cauliflower Curry
- Thai Sweet Potato Curry
- African Peanut Stew
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
More Vegan Eggplant Recipes
- Vegan Eggplant Parmesan
- Eggplant and Caramelized Onion Pizza
- Moroccan Stuffed Eggplant
- Homemade Ratatouille
Eggplant Chickpea Curry
Ingredients
- 1 tbsp coconut oil
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 medium eggplant, chopped into 1" cubes
- 4 cups cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 1/2 cup vegetable broth
- 1/4 fresh cilantro, for garnish
- 1 cup uncooked rice
Instructions
- Cook rice according to package instructions. This will differ depending on what kind of rice you choose.
- Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 5-7 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute.
- Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.
- Add eggplant, tomatoes, chickpeas, and vegetable broth. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed.
- Serve over rice with fresh cilantro.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Emily W says
I followed the recipe as written and loved it. I’m usually not a fan of eggplant, but I liked it in this dish. We received cherry tomatoes and eggplant in our CSA basket this week, so this was perfect. This recipe is one I plan to come back to again. Thanks!
Christina Evans says
Very tasty weekday meal.
Peggi says
Since I have an abundance of eggplants in my garden, I searched the web for some recipes. This one came up. I made it tonight. It not only was delicious, it was also very easy to prepare. This recipe is a keeper. Next time I might add some coconut milk to give it an extra creaminess.
Joanne Fuller says
Sounds easy and yummy. Thanks for a recipe I can make without having to wait a month for some weird ingredient to arrive. By the time they come I can never find the recipe again. This one sounds fantastic and I can make today!
Kim says
I’m looking forward to trying this recipe. And thanks for the ability to increase/decrease the portions! I don’t have any fresh tomatoes. Do you think I can use diced canned tomatoes?
Sarah says
Yeah, that should work.
Danielle says
I’m excited to try this recipe tonight- think I could add some sweet potato to it? I’d originally been looking for a recipe that uses both eggplant and sweet potato from my CSA.
Sarah says
Yeah, that should be fine. Let us know how it goes!