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
Alice
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 ????
Ela
I am so glad to hear you liked my recipe, Alice! Thanks for your wonderful feedback 🙂
melisa
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. 🙂
Ela
Hi, Melisa! Thank you so much for your wonderful feedback! I am really happy you enjoyed this dish as much as I do. 🙂
Stephanie
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
Ela
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.
Stephanie
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.
Ela
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.
Shannon
Absolutely delicious! I’m trying to eat a more plant-based diet and this was perfect! Thank you!
Ela
Thanks for your great feedback, Shannon. I am happy you liked my recipe 🙂
Melanie
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!
Ela
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 🙂
Serena
quite delicious and only took 15 minutes! this even impressed my meat-eating boyfriend. I will definitely be making it again.
Ela
So glad to hear that, Serena! Thanks for your great feedback 🙂
E
Delicious!!! So fast to make and very tasty!
Ela
Thanks for your comment, I am glad you like my recipe 🙂
Samantha
We love this recipe!! It is my new pregnancy craving ???? my husband thinks its perfect, thank you for sharing!
Ela
Yay this makes me so happy! Thanks for your wonderful feedback Samantha 🙂
Emma
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
Ela
Wow, such a great compliment! Thank you very much Emma, I am so happy you like my curry recipe 🙂
Emma
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!
Ela
Thank you so much for your amazing feedback! Makes me so happy that you like my vegan chickpea curry. 🙂
Sophie wing
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 ????????
Ela
Thank you so much for your positive feedback. I am really glad you enjoyed my chickpea curry recipe 🙂
Corey/TheVeganSix
This looks so delicious Ela!! Love how you’ve layed this out to show how easy it is to make ❤️
Ela
Thank you so much for your compliment Corey 🙂
Ana
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?
Ela
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.
Dave
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!
Ela
Wow this is absolutely amazing! I am so happy that you and your little ones enjoyed my recipe. Sending you much love 🙂
Kaheapu'ulani Failauga-Mailo
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
Ela
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! ❤️
Nyia
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!
Ela
Hello Nyia, it makes me so happy that you like my recipe! Thank you very much for your sweet compliment. Big hug to you ❤️
jelena
Hii, I love this, can I use curry souce instef of pasta?
Ela
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 ❤️
Pamela
I Made it exactly the same, it’s very tasty and I like curry very much????????❤️Thanks Ela????????
Ela
Thanks for your feedback Pamela! I am so glad you like my vegan chickpea curry 🙂
Nisha / @rainbowplantlife
I never cook without oil, so thanks for the inspiration to try it out! This sounds super yummy!
Ela
Thank you Nisha, I just recently bought my ceramic pan and love it. I am glad my post is inspiring! ❤️
Kirsten
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 ❤️
Ela
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 ❤️