Roasted Eggplant Curry with Chickpeas is a great way to use up summer produce. Made with coconut milk, easy roasted eggplant and the perfect blend of spices! Naturally vegan and gluten free.
Eggplant is a wonderful addition to curry, and roasting it first makes it even more delicious, bringing out the natural flavors and creating a chewy yet tender texture. I’ve added chickpeas for some protein and filling power.
I have a healthy obsession with curry, just check out some of the vegan curry recipes on my website! Easy Vegan Curry, 20 Minute Chickpea Curry, Vegan Red Thai Curry, Vegan Butter Chicken, Vegan Tikka Masala, and Cauliflower Sweet Potato Curry Soup. I’m sure this won’t be the last one!
How to make eggplant curry
- Drizzle cubed eggplant with olive oil, sprinkle with a little salt and bake for 25-30 minutes at 400 degrees F.
- Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender.
- Now add the spices and stir, cooking for about a minute.
- Add the ginger and garlic and cook for 1 more minute, stirring.
To the skillet, add in diced tomatoes, coconut milk and chickpeas. Stir.
Once the eggplant is finished roasting, add it to the pan and stir in. Bring the mixture to a simmer and cook for 15-20 minutes. Season with salt to taste and serve with fresh cilantro/parsley, rice and perhaps Vegan Naan. Enjoy!
Tips & Substitutions
- Use the best eggplants you can. Find ones that are smaller, not too huge, don’t have many marks or dents on them, and they should be shiny, not dull in color.
- Refrigerate any leftovers for 3-4 days. May also be frozen.
- Too hot for the oven? No problem. While I prefer roasting the eggplant, you can also cube it and add it to the pan along with the chickpeas. Then simmer the curry until the eggplant is tender.
- May sub light coconut milk for the full fat if needed.
- I prefer garam masala here but you can sub curry powder if needed.
Roasted Eggplant Curry with Chickpeas
- 2 medium eggplants
- 3 tablespoons olive oil
- 2 tablespoons olive oil, for sautéing
- 1 large onion, chopped
- 1 red bell pepper, seeded and diced
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 2 teaspoons ground turmeric
- 1 teaspoon garam masala OR use curry powder *I prefer garam masala but curry powder works
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated *or use 1/2 teaspoon ground ginger
- (1) 14.5-oz can diced tomatoes
- (1) 13.5-oz can full fat coconut milk
- (1) 15-oz can chickpeas, drained and rinsed
- 1 teaspoon salt, or more to taste
- 1/2 cup fresh chopped cilantro or parsley
- 4 cups cooked white or brown rice
- Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
- Cut the tops off of the eggplant, then chop into 1 inch cubes. There is no need to peel the eggplant, unless you prefer to.
- Add the eggplant chunks to the baking sheet, and drizzle with 3 tablespoons of olive oil. Stir to coat the eggplant in the oil, then spread out and sprinkle with a salt. Bake for 25-30 minutes, until the eggplant is tender.
- Meanwhile, in a large skillet, add the 2 tablespoons of olive oil. Sauté the onion and red bell pepper for 4-5 minutes, until translucent and soft.
- Now stir in the spices: coriander, smoked paprika, turmeric and garam masala (or curry powder). If the mixture gets too dry, add a few tablespoon of water to de-glaze the pan a bit. Cook for about 1 minute, then add the garlic and ginger and cook for 1 more minute.
- To the skillet, add the canned diced tomatoes, coconut milk and chickpeas. Stir. Once the eggplant is done roasting, add to the skillet as well and stir in. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes. Add salt to taste.
- Serve over cooked rice, fresh chopped cilantro/parsley and perhaps a side of vegan naan if desired.
- Roasting the eggplant brings out the best flavor and texture in my opinion, but if it's the middle of summer and you don't want to turn on your oven, you could simply cook in on the stovetop. Add it when you add the chickpeas and simmer a bit longer until the eggplant is tender.
- Light coconut milk works, it simply won't be as creamy.
- Refrigerate leftovers for 3-4 days. It freezes quite well, too.
*This recipe was first published in May 2017 and has been reposted with an improved recipe, writing and photos.
This was really nice. Very easy to make. And cheap! I kinda stuffed up when adding the spices (I couldn’t remember if I had added the garam masala or not, so added another teaspoon) …unfortunately it overpowered the other spices somewhat. But, you live and learn, right? I do agree with another reviewer that said its best to drain the tinned tomatoes before adding. There was too much liquid, and it tended to dilute the flavours of the curry.
Thanks for sharing your experience and great feedback, Marilyn! I’m glad you enjoyed the recipe!
First time making this dish. loved it so much. i used less coconut milk since im not a big fan about it. Coconut taste wasn’t too strong at the end and blended very well with the curry.
Hi Sara. It’s great you loved the curry! Thank you for your great feedback and review!
Lovely recipe. My second time making it tonight and made a few wee adjustments. Used ghee, added some grated fresh turmeric, a small diced potato and some chilli. It’s cold, rainy and dark by 4pm here so a hearty curry was just the thing. We didn’t miss the meat and have plenty of leftovers for lunch. Thanks Nora 🙂
Another great recipe, Nora!!
I just added some black pepper.
Even my son liked it and he’s a devoted meat-eater. Usually, he’s very hesitant trying vegan dishes. Sometimes I think, that he thinks, that vegetables are poisonous or something, but he said it was not bad. That’s his way of saying that he loved it!
Hi Carlo. That’s great that your son liked the curry! I feel honored! Thank you for your fantastic feedback and fun story! Wishing you lots of happy cooking!
Very good – needs a little more heat. You should define medium eggplant. Since they ranged from 1-2 pounds in the store I picked two at 1 1/2 pounds each, too much eggplant for the curry sauce (I just saved some roasted eggplant for another meal).
The Bell pepper and onion I used were medium size. But by the time I got to the stage where I was to add the eggplants, there wasn’t even enough room in my large skillet for one eggplant, let alone 2. I had to transfer to a 5 quart electric cooker. I think a larger pot, say a 4-5 quart dutch oven, would accommodate the ingredients better. I’m glad I drained the diced tomato (not mentioned in directions) because this recipe had lots of liquid as it was. All together, I didn’t care for the flavor. I had high hopes but I won’t recommend this.
I agree re the tinned tomatoes. I wish I had remembered your review when I made this! Next time I will be draining the tinned tomatoes..it was too liquidy.
This is a fantastic recipe and very tasty. I tasted the dish before I put the coconut milk in and it was perfect. So for me the next time I make Nora’s recipe I will leave out the coconut milk. (lots of calories and fat LOL).
Try the recipe, you will be very happy!
Hi Bob. I’m so glad you loved the curry! Thank you for sharing your fantastic feedback and ideas!
We are trying to eat more vegetarian food, both for health and budget reason. I made this last night exactly as written, except for cutting the eggplant a little smaller than 1″ cubes. Everyone thought it was delicious, and it was polished off for lunch today, so next time I will make a double batch! Thanks for this recipe!
Hi Jude. How fantastic that the curry was a hit! Thank you for sharing your great feedback and ideas! Wishing you lots of happy cooking!
LOVE this curry recipe… I have put this one on repeat ❤️
That’s wonderful, Laura! Thanks for making my recipe and for your review!
We used to eat Indian food out in California all the time. Here in Florida, it’s pretty darned hard to find it! These recipes look simple and delicious ❣️❣️Thank you so much ♥️♥️♥️
You are welcome! I love creating easy and delicious recipes! Thank you for sharing your comments, and I hope you enjoy!
THIS DISH! Easy to make and beyond flavorful. I struggle with how to cook/eat eggplant but this dish is my new go to!! I added a bag of spinach because true to form, I always add a green to my food, and served it with quinoa. It will become one of my go-to comfort food but make it tasty dishes. Thank you!
Hi Stacie! I also love the flavor of the eggplant in this dish! I’m so glad that you do as well! Thank you for sharing your wonderful feedback, review, and ideas! Wishing you happy cooking!
So easy to make this really delicious dish! The garam masala mix I have is very mild so I added chili powder to give some heat to an otherwise very mild curry. Will definitely make this again and do double the recipe and freeze the leftovers.
Thank you for sharing your wonderful feedback, Bridget! This is definitely a dish that makes wonderful leftovers! I’m so glad you enjoyed it!
I roasted my Eggplant on my grill real fast, and then through all the ingredients (minus the oil and coconut milk) into my Instapot with some extra water and cooked on high pressure for 15 minutes. After it was done I added the coconut milk and a little bit of honey. It turned out amazing! Will definitely be making this again. Thanks ?
Roasting eggplant on a grill sounds so good! Thank you for sharing your great review and feedback! I’m so glad that you loved the curry! Happy cooking!
Just made it, it’s delicious! I added zucchini and Shrimp, Yum!
I’m so glad you loved it!
Lovely! Used a lot less oil and still achieved a good consistency.
Very good. I used low-fat coconut milk but would not recommend if serving to guests. It makes a difference. Used my air fryer for the eggplant but didn’t save any time because I had to bake them in 2 batches. Although a keeper, it lacks the wow factor and I’m not sure how to take it to that next level.
Lime… I always find lime is what is missing if I don’t know what is missing haha
I agree. I added a couple of red chilli’s, but? Needs wow factor.
Soo good! Thank you for another fabulous recipe!
I’m so glad you love the curry! You are welcome! Thank you for sharing your wonderful review and comments!
You are welcome! Thank you for sharing your great review!
This curry tastes amazing. I made it last week, and my husband asked me to cook it today again!!! The roasted eggplant flavour is fabulous. I highly recommend this recipe.
This was FANTASTIC! Definitely going to be making it again.
This is so delicious! Easy to put together, great flavor, and a well written recipe. Thank you, Nora!
Thank you for your review and comments! It’s great to know the instructions are easy to follow. I’m so glad you loved the curry! It is one of my favorites!
Made this tonight and it was delicious. I didn’t have a bell pepper so I added 2 carrots to the roasting pan with the eggplant (plus the garlic) and used a sliced Serrano pepper with the sautéed onions. I dropped in fresh shelled green peas during the last 10 minutes from my CSA share. Yum!
So delicious! This was the second time I made the recipe…this time I added ~10 small red potatoes when roasting the eggplant, extra yellow bell pepper, cumin, chili pepper, cardamom and turmeric (extra kick!) to mix. It was excellent!
Ooooh! Sounds so delicious! Thank you for sharing your wonderful review!
I’m cooking this right now the smell is incredible and I had a little taste whilst it’s bubbling away and oh my take me to heaven its delicious
I’m thrilled you love the flavor! Thanks for sharing your wonderful review, and enjoy your curry meal!
Just made this for dinner and it was delicious! You must have a huge skillet because I knew after I cut the eggplant up that this recipe was NOT going to fit in the largest skillet I have so I just used a pot instead and it turned out great. It was a lot of chopping but it was well worth it. I also love the large portion size because I won’t have to cook tomorrow. Thanks for the amazing recipe!
I am glad you loved this recipe! It is totally one of my favorites, and the leftovers just get better! Thank you for taking your time to share your review! I appreciate it!