Roasted eggplant cubes and chickpeas swim in an aromatic, warmly spiced coconut curry sauce in this Vegan Eggplant Curry recipe. Serve it with rice and vegan naan for an easy weeknight dinner or a healthy lunch!
Do you love vegan curry as much as I do? Then you should try my Easy Potato Curry, my Lentil Curry, or my Sweet Potato Curry with Chickpeas next!
One bite of this Roasted Eggplant Curry with Chickpeas and Coconut Milk and you’ll wonder why you’ve never put eggplant in curry before. Oven-roasted eggplant adds a ton of flavor to every bite and melts into the luxurious curry-spiced sauce. I love serving it with vegan naan for cozy weeknight dinners, then eating the leftovers for a healthy lunch the next day.
Between the eggplant, chickpeas, and aromatics in every scoop, this is one seriously comforting late-summer meal!
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“I’ve made this dish several times and every time I do, I love it even more. It’s always loved by so many people that I’ve made it for also. Definitely would recommend. Full of flavors, healthy, and easy to make!” – Amira
Why you’ll love this eggplant chickpea curry
- Rich, complex flavors – After about 30 minutes in the oven, the roasted eggplant takes on deep, savory, and caramelized notes that transfer right into the curry sauce.
- Perfect for late summer – Eggplant is in season from July through October. Pick up a few different varieties from the farmer’s market and put them to use in this cozy brinjal curry! Any extras would be perfect in my Vegan Eggplant Parmesan.
- Budget-friendly – A handful of vegetables, dry spices, and canned ingredients make this vegan curry recipe incredibly affordable. Bonus: the leftovers taste even better the next day, so nothing goes to waste.
How to make roasted eggplant curry with chickpeas
Find the complete recipe with measurements in the recipe card below.
Cube the eggplant and spread out the pieces on a baking sheet. Drizzle the oil over top, season with salt, and toss to coat. Bake the eggplant until it’s tender.
Meanwhile, sauté the onion and red bell pepper in a skillet until soft. Stir in the spices and let them bloom for 1 minute. Add the garlic and ginger.
Stir the diced tomatoes, coconut milk, and chickpeas in with the aromatics. Add the roasted eggplant to the pan and simmer the mixture.
Serve the warm vegan eggplant curry in bowls with cooked basmati rice, fresh cilantro on top, and Indian flatbread on the side. Vegan naan is my favorite, but roti or chapati is good, too. Enjoy!
Frequently asked questions
A few of my readers have commented on how eggplant and curry skeptics love this eggplant curry. And that’s thanks to roasted eggplant. Rather than tasting bitter or slimy, the oven completely transforms the eggplant into a caramelized, savory veggie that melts into the curry sauce.
I season the eggplant cubes with a pinch of salt before they go in the oven just to bring out more flavor, but that’s it.
It’s up to you! The thin peel tenderizes as it cooks, making it very easy to eat. Still, if you prefer to peel the eggplant first, you can do so.
No. The coconut milk can easily be swapped with 1 cup of plain cashew cream or a creamy, full-fat plant milk, like oat milk or soy milk.
The leftover curry can be refrigerated for 3 to 4 days and even tastes better over time. Prep it on Sunday and pack it in individual containers for healthy lunches to enjoy throughout the week!
Yes, it freezes well for about 3 months. Thaw the leftovers overnight in the fridge before reheating them in a pot on the stovetop.
Roasted Eggplant Curry
Ingredients
Roasted Eggplant
- 2 medium eggplants
- 3 tablespoons olive oil
The Rest
- 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
- 14.5 ounce can diced tomatoes
- 13.5 ounce can full fat coconut milk or 1 cup cashew cream
- 15 ounce can chickpeas, drained and rinsed
- 1 teaspoon salt, or more to taste
For Serving
- 1/2 cup fresh chopped cilantro or parsley
- 4 cups cooked white or brown rice
Instructions
- Preheat oven to 400 degrees F and 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 (or cashew cream), 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.
Notes
- 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. Or use cashew cream or even almond milk.
- Refrigerate leftovers for 3-4 days. It freezes quite well, too.
Hi Nora! Love this recipe, have made it countless times. Just wondering what would the freezing instructions be for this?
I’m happy to hear you love the recipe! It freezes very well. After cooking, let it cool completely before freezing. Place in a freezer friendly container leaving a little space at the top for expansion, then freeze for up to 3 months. When you’re ready to enjoy it, it’s best to let it thaw in the fridge overnight, then warm in a pot on the stovetop.
My curry turned out really bitter. I see someone else had this problem. Is two minutes too long to cook the spices? I have seen on other cooking sites that paprika burns very easily. Could this have been the problem? I was disappointed as I used all organic ingredients and it was not very nice 🙁
PS I added some of my delicious homemade (sweet) tomato sauce and it was still bitter
This was excellent! As usual, I have to add more salt than most recipes call for. I do have a question though: I’m not the biggest fan of eggplant. I wonder how this would be with tofu? Or heck even just some small pasta?
Hi Lisa. I’m glad that you enjoyed the recipe! You could leave the eggplant out if you’re not a fan. Both of your addition ideas would work! Thank you for sharing your awesome review! Wishing you happy cooking!
Great recipe! I’ll definitely be making this again. I paired it with brown basmati rice and topped it with both cilantro and parsley. My husband and I both liked it very much.
Hi Chris. Your meal sounds so amazing! I am thrilled that you and your husband loved the curry recipe! Thank you for taking time to share your stellar review and comments! Happy cooking!
I added some green beans and 2 chillies as I prefer spicy, and passata instead of tomatoes, probably added more chickpeas as well, but the taste was excellent with some turmeric basmati and naan 🙂
I would add more chilli next time for me, but that’s personal choice of course.
Hi Gavin. Thank you for sharing your recipe ideas! I’m so glad that you enjoyed the curry and we were able to spice it up just the way you like it! Wishing you happy cooking!
This was amaaaaaaazing! I added a jalapeño and dash of cayenne for a little heat. Also tossed in some spinach at the end to let wilt and add a little vibrant green. It was so delicious. The first curry of the Fall season!
Hi Jo. Your meal sounds beautiful and amazing! Thank you for taking time to share your recipe experience and glowing review! Wishing you lots of happy cooking!
Delicious! Even people who like neither curry not eggplant approved.
I’ve made this dish several times and every time I do, I love it even more. It’s always loved by so many people that I’ve made it for also. Definitely would recommend. Full of flavors, healthy, and easy to make! Thanks again for an amazing recipe, Nora!
You are welcome, Amira! I am so glad you are loving the recipe! Thanks for sharing your terrific review and feedback! Wishing you lot of happy cooking!
Wow! Just made this. Fantastic- so flavoursome and dead easy to make. I followed the recipe exactly except I used light coconut milk. Still rich and comforting.
Thank you and well done.
You are welcome, Bruce! Thank YOU for your great review and feedback! I really love eggplant and chickpeas together in this wonderful sauce! Wishing you lots of happy cooking!
Should the eggplant be soaked in salt water before roasting it?
I don’t do this, no.
For the past few months I’ve been reducing my meat intake. This is the kind of recipe that makes me not even miss meat!!! So delicious, and so easy to prepare. So happy I came across this!
Hi Amanda. I love learning how much you love the recipe! It is a great one! Thanks for taking time to share your awesome review and feedback! Wishing you happy cooking as you journey through my recipes! I appreciate you!
Thank you, Nora, for another great vegan dish! This curry turned out delicious, despite my low-fat modifications. I brushed the eggplant with vegetable stock and roasted it on parchment paper, and I substituted almond milk for coconut milk, although I admit I was skeptical. I was pleasant surprised by how good it tasted! You are the best! Xo~
Delicious! Came together quickly and easily. I want to make another batch right away just to have some in the freezer.
Thank you Nora 🙂
You bet, Genevieve! I always love having a meal stashed in the freezer! Thanks for your wonderful feedback and review! I’m thrilled you loved the curry! Happy cooking!
So very good!!!! I did add mushrooms
Great idea! Can’t wait to make it again!
Wow! This recipe was delicious! I made it for a family event. Also made Nora’s vegan lemon bars. Both were fantastic. Made both recipes according to the directions.
I received so many compliments from vegans and non vegans alike. I doubled the curry recipe for next day leftovers. Tasted even better the next day.
Nora, I’m a big fan.
Fantastic flavor. I’ve made this several times, staying loyal to the recipe, and it’s a big hit. This has become one of my favorite curries, and I’m a curry fanatic.
The last time I made it I doubled the ginger and added fresh turmeric and a dash of white pepper to up the anti-inflammatory properties, since I’m trying to stick with an anti-inflammatory diet. A++
I’m so glad you like it, Roger! Thanks so much for your wonderful review and feedback 🙂
This vegan dish is DELICIOUS and a wonderful way for me to use the yellow and red tomatoes I harvested from my garden. I used a few chopped carrots I had hanging out in the refrigerator, fresh ginger, fresh turmeric, fresh garlic too. I added a little cumin and thyme to my coriander when I ground it up and OMG! Thank you for providing such clear directions and making it vegan.
Hi Joy! I love feedback that helps me know my directions are clear! Your curry seasonings sound so good! Thanks for your fabulous review and feedback! Wishing you lots of happy cooking!
I just made this for a potluck tomorrow and it is bitter, what should I do?
Try adding more salt or stirring in a tablespoon of white sugar at a time until it isn’t as bitter. I hope this helps!
I don’t have canned garbanzo beans & only have one small eggplant. Going to make today with canned black beans! Since only one eggplant I’ll be using airfryer. Love this recipe…will try again with garbanzo beans next time! Thanks for all your delicious shares!
You are welcome, Sandra! I appreciate you using my recipes! Enjoy the recipe! Happy cooking!
Could you give an approximate measurement in grams or cups for the eggplant? Two medium eggplants means very different amounts between Chinese eggplant, Italian eggplant or American eggplant. Thanks!
A medium eggplant is around 550 grams. Hope that helps!
Dear Nora
I’ve just completed your recipe for Roasted Eggplant Curry with Chickpeas and it came out Delicious! I followed All of your instructions to the letter and wow I love Curry dishes even more
now that I know how to make them. Clear,Neat Instructions
Thank You ! I’m going back for seconds !!!
You bet, Vincent! I’m thrilled that you loved the curry! I put a lot of work into my recipes and it’s always great to get positive feedback about the instructions be clear and easy to follow! Thanks for your wonderful review and feedback! Happy cooking!