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Eggplant and chickpea curry with spinach and rice in bowl
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Chickpea & Egplant Curry

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!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Michaela Vais

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.
    Vegan chickpea curry with eggplant, onion and garlic
  • Drain and rinse the chickpeas and add them to the pan.
    Vegan chickpea curry with eggplant and canned chickpeas
  • Add the coconut milk, spices, salt, and pepper to taste. Simmer for about 5 minutes, stirring frequently.
    Vegan chickpea curry with eggplant, canned chickpeas, coconut milk, and Indian spices
  • 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 Facts
Chickpea & Egplant Curry
Amount per Serving
Calories
249
% Daily Value*
Fat
 
11.4
g
18
%
Carbohydrates
 
19.5
g
7
%
Fiber
 
11
g
44
%
Sugar
 
11
g
12
%
Protein
 
7.7
g
15
%
* Percent Daily Values are based on a 2000 calorie diet.