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.