This eggplant curry combines high-protein chickpeas with tender eggplant and a creamy coconut milk-based sauce for the ultimate wholesome, comforting mid-week meal. Best of all, this curry recipe is naturally vegan, gluten-free, can be made oil-free, and is ready in under 30 minutes!
If there’s one thing you’ll easily figure out when browsing through my blog, I LOVE comfort food—a lot. In-between recipes including vegan gumbo, Hungarian goulash, vegan pot pie, and mushroom bourguignon, I also love curries like vegan butter chicken, sweet potato curry, red lentil dahl, and this eggplant curry (aka aubergine curry/ brinjal curry).
This vegan curry recipe includes some of my favorite ingredients; chickpeas, eggplant, coconut milk, and curry powder. The resulting curry is creamy, comforting, slightly spicy (but customizable!), and truly satisfying – perfect for serving with rice and/or naan for a complete meal. All in under 30 minutes!
Comforting and Nutritious Chickpea Eggplant Curry
Did you know that curry powder not only tastes fantastic -with a combination of several spices often including cilantro, turmeric, cumin, fenugreek, and chili- but it’s also packed with all sorts of health benefits?
For example, the spices within curry powder may help protect against cancerous cells, reduce the risk of heart disease, reduce Alzheimer’s’ symptoms, ease pain and inflammation, boost bone health, protect the immune system, and even increase the liver’s ability to remove toxins from the body! Now that’s a list of health benefits I can get behind. Especially when it comes in the package of a delicious Indian eggplant curry recipe.
Best of all, this nutritious vegan chickpea curry is made up of largely pantry staples; something I’ve focused on a lot recently and following the recent global ‘situation’. I even recently pulled together a list of pantry-friendly vegan dinner recipes.
If you can’t source eggplant? Well, you’ve got yourself a coconut chickpea curry, have veggies in the fridge in need of using? Chuck them in (check below for veggie suggestions), no coconut milk? Use another dairy-free cream. There’s no stopping this vegan curry!
In fact, I pretty much always aim to have several cans (or a bag) of chickpeas in my pantry ready to pull together quick, nutritious dinners like this and other favorites, including chickpea tacos, stuffed zucchini, and broccoli chickpea stir-fry. You can even shove these legumes into your dessert. Flourless chickpea brownies, anyone?!
Eggplant is also a common ingredient in my kitchen, used to stuff with lentils and stuffed within quesadillas and wraps, with leftovers added to veggie stir-fry noodles!
Today, though, let’s get to work turning those chickpeas and eggplant into a delicious coconut curry!
The Ingredients
- Chickpeas: I used a 15 oz can of chickpeas, drained and rinsed. Feel free to cook the chickpeas from dry if preferred.
- Eggplant: I prefer to use two small eggplants rather than one large one. Smaller ones tend to contain fewer seeds (i.e. less bitterness!) and hold together better while cooking.
- Aromatics: I use a simple classic combination of onion and garlic.
- Coconut milk: I use canned coconut milk or coconut cream. Use lite coconut milk for a healthier option – though it won’t be as creamy. If you can’t source coconut milk, then feel free to use another dairy-free cream. I like oat cream or soy cream, etc.
- Curry Powder: Alternatively, you could use curry paste. You can buy different heat levels of curry powder/paste (mild, medium, hot), so choose based on your personal preference. If you have no curry powder, then garam masala would also work.
- Seasonings: I love to add extra cumin to this vegan chickpea curry. I also add a little additional turmeric (packed with health benefits), smoked paprika (for smokiness), and cayenne pepper (for spice). I also use salt and pepper, as usual.
Check the recipe notes below for more ingredient notes!
To Serve:
- Cooked Rice: I often use jasmine rice but use the rice or grain of your choice.
- Dairy-free Yogurt: I love to serve any vegan curry recipe with a dollop of dairy-free yogurt. It balances with any spice very well.
- Naan: Optional, but I love mopping up all the sauce with warm aromatic homemade naan bread.
- Garnish: I like to use either a little fresh cilantro or finely shredded raw spinach.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make Eggplant Curry
There are just three simple steps when cooking this flavorful curry recipe.
- Start by cubing the eggplant and finely chopping the onion into small pieces.
- Heat a little oil (or water for an oil-free option) in a pan over medium heat. Add the two ingredients and cook for around 10 minutes until the eggplant becomes tender.
- Add the garlic and drained chickpeas.
- Then add the coconut milk, spices, and salt, and pepper and stir well. Simmer the curry for around 5 minutes.
When ready, serve the vegan chickpea curry with your choice of cooked rice and/or naan bread. Garnish the dish with fresh cilantro or finely chopped spinach and enjoy!
How To Store and Reheat?
Store: Any leftovers will keep for 5 days in an airtight container in the fridge. The eggplant coconut curry should also freeze well, though it isn’t something I’ve tried. I recommend allowing it to cool completely first. Then freeze in portions for between 2-3 months. Thaw in the fridge before reheating.
Reheat: Reheat the curry either on the stovetop over medium-low until warmed through or in the microwave. If the sauce has thickened up too much, add a little of your favorite plant-based milk to thin it again. Stir carefully when reheating, so you don’t mash all the eggplant.
Recipe Notes & Variations
- Other Vegetables: This eggplant curry recipe is fairly versatile. Feel free to bulk up (or replace ingredients) the vegan curry further with additional ingredients; potato, cauliflowers, squash, zucchini – as long as they’ll cook within the time, anything goes.
- To thicken the curry: I find that the sauce thickens up wonderfully. However, if you happen to add too much liquid, use a little cornstarch, arrowroot flour, or potato starch. Create a slurry with it first before adding it to the sauce.
- For slightly different flavor: You can add 2-3 large diced tomatoes or some tinned tomatoes.
- The eggplant: You could also use roasted eggplant within this curry! Perfect for using up leftovers.
Other Vegan Comforting Recipes
If you love wholesome, comforting recipes like this chickpea curry recipe then you might also like:
- Vegan Shepherd’s Pie
- Vegan Meatballs
- German Potato Soup
- Vegan Mushroom Risotto
- Lentil Bolognese
- Vegan Mushroom Stroganoff
- Creamed Peas And Carrots
If you try this chickpea eggplant curry recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Chickpea & Egplant Curry
Ingredients
- 1 15-ounce can (400 g) chickpeas drained and rinsed
- 2 small eggplants (or a large one)
- 1/2 large onion diced
- 2-3 cloves garlic minced
- 1 cup (240 ml) coconut milk canned (or lite coconut milk)
- 1-2 tbsp curry powder (you can use curry paste instead)
- 1-2 tsp onion powder
- 1/2 tsp ground cumin (or more to taste)
- 1/4 tsp turmeric (optional)
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Cooked rice of choice (I use Jasmine rice)
- Spinach or fresh coriander for serving
Instructions
- Watch the video for easy visual instructions.Chop the eggplant and the onion into small pieces and heat a little oil (or water) in a pan over medium heat. Add the onion and the eggplant and cook on medium heat for about 10 minutes until the eggplant becomes tender. Add the garlic and cook for a further minute.
- Drain and rinse the chickpeas and add them to the pan.
- Add the coconut milk, spices, salt, and pepper to taste. Simmer for about 5 minutes, stirring frequently.
- Serve your curry with cooked rice of choice (my favorite is Jasmine rice) or naan bread. Garnish with either spinach or fresh coriander. Enjoy!
Notes
Video Of The Recipe
- Use small eggplants: It's always best to use smaller eggplants in recipes like this. The more pieces that have skin, the less chance of you ending up with eggplant 'mush'. This is because the skin will help to hold it together a bit better.
- Recipe serves 4. Nutrition facts are for one serving with full-fat coconut milk.
- If you use light coconut milk the recipe will have less fat and calories (about 191 kcal and 5.5 grams of fat).
Nutrition information is an estimate and has been calculated automatically
This is one hearty yummy dish that goes well with rice or noodles/pasta! My boyfriend who is not a big fan of eggplants gave two dumbs up 😁 It’s super easy to make and lasted us a couple of meals!
Sounds amazing, Tammy! Glad you both loved it. 🙂
Thank you for a delicious recipe Ela. I didn’t know that about eggplants / aubergines, so thank you kindly
I had this again last night -my second time making it and it is SOO good! Satisfying, creamy, filling and easy to make! I cook my chickpeas from scratch and use slightly more, maybe 2 1/2 cups or more. I use Thai kitchen green curry paste instead of curry powder plus add a dash of ground ginger and coriander. So delicious! Thank you!
Awesome! Thanks for sharing, Jennifer. 🙂
This looks so delicious! I´m going to make it soon…just a question: Does the recipe call for a 400 g can of chickpeas (liquid included) or 400 g of actual chickpeas? Hope the question makes sense…
Hello Felicia! No worries, it’s a 400 g can of chickpeas (liquid included). I hope you will enjoy the meal. 🙂
I love trying out different recipes from online and I’m glad to have come across this one.. 🙂
I am glad you liked it. 🙂
This was so easy & so good!
That’s awesome, Wilma. 🙂
Very good and easy Ela! Thanks for the recipe! This recipe is now on my favorites list 🙂
You are very welcome, Irene. 🙂
This is delicious and easy to make. I served with cauliflower rice.
I am glad you enjoyed the recipe! 🙂
A hit with the family. I added peas and a few shakes of Gram Masala. We’re vegans with celiac disease so finding easy, nutritious and delicious recipes is a huge celebration‼️
Thank you for sharing.
That’s awesome, Nancy! I am so glad you enjoyed the recipe. 🙂
I tried this but didn’t have coconut milk so I used unsweetened almond milk. I’m sure that gives it a whole different flavor but I still enjoyed it.
Interesting! Thanks for sharing, Lori. 🙂
Super lecker, super einfach!
Tolles Rezept !!!
Vielen Dank
Freut mich sehr liebe Naty! 🙂
LG, Ela
Thank you so much for this amazing recipe, it was absolutely delish,I put zucchini in as I didn’t have eggplant 👌🏻💕
Zucchini sounds fabulous! I am glad you loved it, Sue. 🙂
Yasmin rice? I only know Jasmine rice.
Just made this and it was delicious! I don’t like eggplant so I just left it out and it was still absolutely yummy! I wonder if this would work with pumpkin instead of eggplant?? Thanks for your website Ela, I really enjoy trying out your recipes.
Hi Gabby! Pumpkin should be fine but it requires less cooking time, so I would suggest adding it later. 🙂
Super yummy and very easy to make! Thank-you!
You are very welcome, Jessica! I am glad you liked this curry. 🙂
This is one of my favorite go-to recipes. I switch out the eggplant with other vegetables to change things up, but the curry recipe is superb! Made it for a friend and she fell I love with the recipe as well.
Just had this meal for dinner and it tastes absolutely delicious!!! It was super easy to do too! Thank you Ela for the efforts you make the best recipes ❤️
You are very welcome, Sarah! I am very happy you love this easy chickpea curry. 🙂
Absolutely delicious. Thank you so much. Was naughty though: I added a courgette and a couple of tbsp of tinned tomatoes.
Sounds very delicious! Thanks for your feedback, Sheena. 🙂
I love the sound of this recipe and I’ve bought all the ingredients to cooking this evening. Do you think broccoli would work as an addition? I love a good dose of broccoli.
Thanks
Absolutely! I am sure broccoli would be a great addition. 🙂
Just made tonight for lunchtime this week. ABSOLUTELY DELICIOUS! I love all things curry and this fits the bill.
This is a keeper for vegan and my non-vegan family/friends.
Great to make without oil!!!
Thanks so much!!!
So happy you liked this vegan chickpea curry! Thanks for your feedback. 🙂
Hey! I’m not a Vegan, but I really want to make this recipe. Can I replace coconut milk with regular milk? Coconut milk has way too much fat, and I can’t eat it 🙁
Yes, that should work too. It will probably be less creamy though. 🙂
Hello (I’m french, sorry for my english not very good ????)
I just have curry powder, that’s enough ?
Hello, I would recommend buying the other spices because it will taste better. 🙂
Hi Ella, this recipe looks amazing! How much rice did you use to get to the calories in the recipe?
Hi Leo, to be honest, I cannot say for sure this calculation is correct since it depends on the brand of coconut milk. There are brands with full-fat coconut milk (over 70% fat) and some have just 20% fat. So there is a huge difference in calories and fat. I used Cronometer.com back then, you can calculate it on your own with the brand of coconut milk you are going to use and with the amount of rice you normally eat.
Craving something chicky* so I came here because i know you wouldn’t let me down and this recipe is more than perfect. For the first time also I have all this ingredients so I won’t need to postpone making this, on the contrary I am about to do it RIGHT NOW ???? with some fresh (first time buying) white eggplants. I did tag you on a chilisincarne post (@michellerispah) my instahandle and will continue to tag you in many other recreations. I am super shy and I don’t post as much as I would like and I have quite a bit of your recipes done already just sitting in my gallery but anyhu, let me get cooking…
.
.
.
And,
Ela,
Thank you…☘
Thank you, dear! I just checked out your Instagram posts and left a comment. Loved seeing your remakes! I didn’t see your posts because you forgot to add the hashtag #elavegan. 🙂
I hope you will like the curry recipe. Much love, Ela 🙂
Made this tonight! I didn’t have an eggplant so I used zucchini instead and it turned out great!
So glad to hear that! Thanks for your great feedback 🙂
This is hands-down the best curry I’ve ever had!! I can’t believe I made it. 🙂 Thank you for an awesome recipe- the flavor is amazing!! I made it with mushrooms, diced carrots, and roasted tomatoes instead of eggplant and loved it.
Wow, thanks so much for your amazing feedback, Keri! I am super happy you loved my vegan chickpea curry 🙂
This recipe is super delicious and so easy to make. I love it. Thank you
Very glad you liked my recipe, Luz! Thanks for your feedback 🙂
the recipe was SOOOO good. I topped it off with pineapple, cilantro and green onion. HEAVEN!
Thanks so much for your feedback, Michelle! I am glad you loved my recipe 🙂
Can’t wait to try out this recipe! I’ can hardly wait ????
❤️
Just made this recipe to my hubby and our two year old (slightly less spicy for her), we all loved it!
I fried pineapple in the pan and added it on the top, together with lots of coriander, yummy!
I am so glad to hear that! Thanks for your amazing feedback, Nina 🙂
Hi Ela-my girlfriend and I enjoy your page and you give us great inspiration to create lovely meals.
We follow Ayurveda and find it’s really awkward following it strictly at work…as we are not supposed to heat up meals. ( Ayurvedic rules not work rules) do you have any tips that could help us please. Would be truly grateful.
Thanks for your comment, Lee. Unfortunately, I don’t understand your question. Are you looking for recipes which are raw (not cooked)?
Love this recipe! It’s so yummy. A few helps needed to perfect it, hopefully Ela could help me with it thanks!
1. Eggplants turned out quite tough despite I’ve chopped them into very small pieces and pan fry more than 5 minutes. How can I cook them softer?
2. May I know how do you get your nutritional facts? If I would like to increase the protein, what suggestions do you have?
Other than that, lovely recipe. Thanks for sharing!
Hi Scarlett, thanks for your kind comment. Regarding 1) It helps to either put a lid on the pan or to add a little bit oil (in case you don’t mind oil), this way the eggplant will turn out softer.
2) I use Cronometer.com it’s really a great app. 🙂 You could add more legumes or textured soy protein. Hope this helps 🙂
Thanks for replying. I’ll def try it out
Ela! I love your version, it’s much lighter then what I’ve eaten. I’ve never made it, other family members have so perhaps I should pass them your recipe!
I love that it is oil free! ❤️ Dee xx
Awww thank you, Dee!! I hope you will try out my recipe 🙂
Made this today. Added just a bit of like juice to give a little kick. Family loved it!
Sounds great, Tiffany! I am glad you liked it. 🙂
I made this yesterday and it tasted soooo good! Best of all it didn’t irritate my sensitive stomach. Thanks so much! I can’t wait to try some of your other recipes!! 🙂
I am so glad to hear that, Maggie! Thanks for your great feedback 🙂
I too found this very helpful ,just what i was looking for, particularly the ‘no oil’ angle and no need to use salt.
Thank you!
Thanks for your feedback, David. 🙂
I love any curry with coconut milk in it! I also love smoked paprika so this sounds divine!
This looks amazing! I am so excited to make it tonight for dinner! Would almond milk be a possible substitute for the coconut?
Hi Kate, yes it is possible to use almond milk but it will be less creamy because coconut milk contains more fat. 🙂 Let me know how it turns out with almond milk 🙂
Thank you for sharing! This recipe was very easy to make! Turned out delicious!!
I am very glad to hear that, Sheronda 🙂
I tried your chickpea curry and it’s kinda heaven! You know i’m the only one in my family who is vegan but they loved it too !
I am so glad to hear that, Aron. Wonderful news that your family loved it too 🙂
Hola Ela!!
Thank you very much for sharing your recipes. This is the first one I try and I declare myself your fan. It was GREAT. Riquísimo.
Eres la mejor!!!!!
Awww, muchas gracias!! I am so happy you liked my chickpea curry 🙂
Dear Ela, I’ve tried your chickpea curry last week and all of my lovelies loved it 🙂 I used instead of eggplant zucchinis cause I hadn’t eggplant in my fridge 😀 it was really delicious and we’ll definitely gonna to try it again. Next time with eggplant. Love your recipes and your Insta account. Really happy to met you. Thank for your inspiration and being part of my social media life : * ♡
Big hug Irina
Thank you so much for your lovely comment, Irina. Very happy you and your loved ones liked my recipe. Using zucchini is a great idea, I really love zucchini and it goes so well in many different recipes. Lots of love to you ????
I absolutely love this recipe! My fiancé and I make it regularly, and it never disappoints. Thank you for sharing such a delicious and easy recipe!
Thank you for this wonderful feedback, it makes me so happy that you and your fiancé like my vegan chickpea curry. 🙂
Ela, thank you for this recipe. I was really looking forward to making it, as I bought an eggplant from the farmer’s market and needed to find a recipe in which to cook it! I followed your recipe, but only had one tbsp left of curry powder… and held off on the salt & pepper. However, I think I left it too long on the stove (turned off the heat as I went to put my little one to bed, and had a cover on the pan). When I came back to it , I found it to be more watery than I would’ve liked, and unfortunately I had no more curry powder to add. Added a bit of Himalayan pink salt and a couple more dashes of cumin. I suppose I could thicken it with some cornstarch but I am afraid of dlituting the flavor even more. Gotta pick up more curry powder before I give it another shot!. Hoping the next time will be better. More curry and maybe no cover on the pan.
Hey, Kimmi, it’s difficult to give you an advice since you didn’t follow the recipe completely. Using just 1 tbsp of curry powder DOES make a significant difference (I tried it before)! Also, I made this recipe at least 10 times and have so many positive reviews on Instagram, Pinterest and here on my blog, and never ever did someone or I notice a cover on the pan. Did you use regular canned coconut milk or light canned coconut milk or boxed coconut milk? I had people telling me my curry comes out very creamy, never did I hear it’s too watery, so I am really curious what might have gone wrong with your curry.
Hi Ela, thank you for the reply. I hope my comment did not come off as a complaint, b/c that was not my intention. In any case, my attempt did not come out as well as it could because I simply did not follow your recipe completely. I used unsweetened coconut milk from a carton. I definitely need to pick up more curry powder as one tsbp did not give it enough oomph. I also need to leave the pan uncovered as I am sure that is what resulted in the dish being watered down. I will try it again and let you know how it goes. 🙂
Hi again Ela… I wanted to mention that I just read your ‘about’ page and really enjoyed it. I love that you are blogging, as you say, ‘to spread the vegan message’ and hope that it is inspiring others to see that eating vegan can be a wonderful, thing – on many levels. Thank you for for your efforts!
Thanks for checking out my “about page”, Kimmi, and for your sweet words. I really appreciate it 🙂
Hi Kimmi, don’t worry it didn’t come off as a complaint. I was just a little bit surprised because I received so much positive feedback for this recipe before. Thanks for the clarification and I am looking forward to hearing if your next attempt (with the correct ingredients) will turn out much better. 🙂
I really enjoyed this recipe, but wanted to add more in depth feedback. I felt the dish was REALLY heavy and too creamy, which is funny because I really love creamy curries. But it was too creamy for me (which is a first). I also felt it needed some sugar, most curries are at least a little bit sweet and I felt this benefitted from some sweetness. I added about a tablespoon of coconut sugar and it was really good, you could get away with even less than that. I think if I were to make again I’d use less of the coconut milk, maybe about 2/3rd’s of a can or 3/4’s at most, you can always add more later so it’s a watchout if anybody reads this. It’s also a HUGE amount of food considering it says it makes 2 portions, I think it’s more like 4 portions, especially given how heavy it is. And my wife and I are big eaters. Which is great, we have leftovers now!
I also used 2 Chinese Eggplants but I didn’t dice it small, I made large chunks. Which was a problem because sauteeing either 5 or even 10 minutes and then only simmering for 5 minutes isn’t enough to cook it. The skin of my eggplant stayed quite firm even after I cooked this a lot longer. I added water to give me more time to cook it without thickening too much. If you don’t want to use small chunks of Eggplant, I’d recommend either cooking it beforehand or adding/water or stock and cooking it a lot longer. Which I think is a good idea as well to get the whole dish to really get more flavor.
Last but not last, I used oil since I wasn’t looking for a no oil dish. Given that, before I added the coconut milk I added some oil to the corner of my pan and tempered all of the spices in it. This really helps bring out the flavor of the spices.
Sorry for the long comment, thanks for the recipe! I’ll probably make it a regular with some small adjustments.
Hi, BM, thanks for your thorough feedback. My recipe calls for just one CUP of coconut milk, and not one CAN. Also, like mentioned in the recipe notes, you can always use light coconut milk which makes the whole dish less heavy and less creamy.
Regarding the coconut sugar, that’s a good suggestion, as I already used coconut sugar before (in my vegan chili recipe) and it really made it more flavorful. I will try it in my curry as well, next time when I make it. You can find the chili recipe here: https://elavegan.com/vegan-chili-recipe-chili-sin-carne/
My recipe calls for small chunks of eggplant because it cooks faster this way. Of course, you need to let it cook longer if you prefer large chunks. Most people “google” for fast to make meals though, that’s why I try to keep the prep/cook time as short as possible (but I also agree that the curry becomes more flavorful with a longer cook time).
Nevertheless, I am really glad you and your wife enjoyed my recipe and that you will make it more often now with some small adjustments. 🙂
Holy cow I’m an idiot! Worst part is that when I thought it was too creamy I thought maybe I didn’t follow the recipe correctly and multiple times I went to go back to check the recipe, got distracted and forgot about it. Lol! Also every other curry recipe I’ve made had 1 entire can so I probably didn’t think twice.
Yep I agree about the small chunks of eggplant, would have worked better. But I decided to put larger chunks in to sort of replace/substitute chicken/meat. But yeah using water worked well, but I got impatient at the end and some of the larger pieces were undercooked, oh well. Yeah it makes a lot more sense to have a quicker recipe, the fact that it’s simple/easy/quick is why I’m going to add it to my regular meals. Because I have a Thai curry I love where I make my own curry paste, and it’s amazing, but takes a lot of time so only for special occasions.
Don’t worry, mistakes happen. 🙂 And yummy, your own curry paste sounds super delicious.
Amazing recipe! It turned out really good and was not heavy. Really fun and simple to make
Thanks so much for your wonderful feedback, Rebecca 🙂 So glad you like my chickpea curry recipe ❤️
Just cooked this for dinner and it was the perfect autumn meal – so easy, warming and healthy, and also so cheap to buy the ingredients! This is going in my staple dinner recipe bank ????
I am so glad to hear you liked my recipe, Alice! Thanks for your wonderful feedback 🙂
This recipe was sooo amazing …. after reading reviews i doubled the spices and added some of the extra spices listed — it was the most flavorful and delish dish. I am always looking for ways to cook egg plant as i do enjoy it very much. thank you for the recipe. 🙂
Hi, Melisa! Thank you so much for your wonderful feedback! I am really happy you enjoyed this dish as much as I do. 🙂
First I want to thank you for posting this recipe.. it looks amazing!
However, I must have done something wrong.. I have been cooking almost 15 minutes longer than suggested and my eggplant and onion are still tough. Did I miss something in your article? Was I supposed to roast them first? This looks so delicious (and mine smells wonderful)…. I really want to get this right… please advise
Hello Stephanie, did you chop the eggplant into small pieces? I never had the problem which you described, but I always make sure to chop my veggies finely. You could also add some oil to cook the eggplant faster. Hope this helps.
I made this last week and it was a such a hearty and comforting meal. I used sweet potatoes instead of eggplant and just nuked them in a little water in my microwave: I cooked it a little longer to let that delicious aroma fill my kitchen. This tasted great the next day since the coconut milk sat in all those spices and I made cumin rice with mine.
This sounds so delicious, Stephanie! And what a great idea to use sweet potatoes. I have to try this next time 🙂 Thanks for your great feedback.
Absolutely delicious! I’m trying to eat a more plant-based diet and this was perfect! Thank you!
Thanks for your great feedback, Shannon. I am happy you liked my recipe 🙂
What other vegetables would you suggest besides the spinach to bulk up the green veggies in the meal? I’m trying to sneak as many veggies into each meal as possible for myself and my two small children. ☺ I can’t wait to use the eggplants from my garden. TIA!
I like to add kale to my salads and moringa to my smoothies. Spinach is also great in waffles or pancakes. If you want to up your greens I would suggest juicing greens with apples or carrots. I like to juice celery, cucumber, zucchini, carrots and beet 🙂
quite delicious and only took 15 minutes! this even impressed my meat-eating boyfriend. I will definitely be making it again.
So glad to hear that, Serena! Thanks for your great feedback 🙂
Delicious!!! So fast to make and very tasty!
Thanks for your comment, I am glad you like my recipe 🙂
We love this recipe!! It is my new pregnancy craving ???? my husband thinks its perfect, thank you for sharing!
Yay this makes me so happy! Thanks for your wonderful feedback Samantha 🙂
Just made this for dinner, would pick this over a takeaway curry any day! So quick, easy and full of flavour, thank you for this great recipe, can’t wait to make it again ???? x
Wow, such a great compliment! Thank you very much Emma, I am so happy you like my curry recipe 🙂
This recipe was heavenly! It was a huge hit with my family and will absolutely be making this once a week now! Best curry recipe ever!
Thank you so much for your amazing feedback! Makes me so happy that you like my vegan chickpea curry. 🙂
This was so so yummy what a quick tasty recipe with lots of goodness! If you are reading this and are deciding to make it…go for it! Full of flavour ????????
Thank you so much for your positive feedback. I am really glad you enjoyed my chickpea curry recipe 🙂
This looks so delicious Ela!! Love how you’ve layed this out to show how easy it is to make ❤️
Thank you so much for your compliment Corey 🙂
I can’t wait to try this one! It’s fits perfectly with my favorite flavors.
But I was wondering, if instead of making it with canned chickpeas, how wouldn’t the preparation go about with natural ones?
Also, have you tried it with coconut cream instead of milk? Or would you ever?
Hi Ana, if you use dried chickpeas you need to cook them as per the instructions which will take a couple of hours. If you already have cooked chickpeas just add them to my recipe as if they were canned. And sure you can use coconut cream, it will taste even better but the meal will have of course more fat. Hope this helps.
I made this for dinner last night! What an amazing recipe! I am new to the Vegan lifestyle and this was a great way to intitiate myself. It truly only took 25 minutes. It was so good my 6 and 7 year old tried and decided to have that for dinner instead of the chicken I cooked them! Thank you so much!
Wow this is absolutely amazing! I am so happy that you and your little ones enjoyed my recipe. Sending you much love 🙂
The curry dish was very simple to make and extremely delish! I am very new to this lifestyle as I was currently diagnosed with pancreatitis. Having to cut out refined sugar, red meat and oily greasy food has been a huge change. This recipe made me feel “human” again and that “healthy” doesn’t have to be bland! Loved the step by step picture instruction as I am a visual learner.:) Cannot wait to explore your other recipes! Xx
Wow thank you so, so much for your wonderful feedback. It really makes me so happy to hear that you enjoyed my Curry recipe. All the best to you and thank you once again! ❤️
I made this for dinner two days ago, and was too happy for words about it. It’s so good. I used a bit more curry than the recipe called for; I love curry. I don’t even want to eat out after discovering this blog!
Hello Nyia, it makes me so happy that you like my recipe! Thank you very much for your sweet compliment. Big hug to you ❤️
Hii, I love this, can I use curry souce instef of pasta?
Hi, thank you. I am actually using curry powder in the recipe. But you can of course use curry sauce instead. If you replace the curry powder with curry sauce, then maybe use just 1/3 cup of coconut milk because the curry powder acts a litle bit like a thickener. Let me know how it turned out once you made it ❤️
I Made it exactly the same, it’s very tasty and I like curry very much????????❤️Thanks Ela????????
Thanks for your feedback Pamela! I am so glad you like my vegan chickpea curry 🙂
I never cook without oil, so thanks for the inspiration to try it out! This sounds super yummy!
Thank you Nisha, I just recently bought my ceramic pan and love it. I am glad my post is inspiring! ❤️
Love the sound of this easy Recipe and all the health benefits curry offers ! Also the step by step pics will be very helpful … Thank you can’t wait to make it ❤️
Thank you very much Kirsten! It makes me so happy that my step to step pics are helpful. <3 And yay to the health benefits of curry ❤️