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square image of pan with eggplant and chickpea curry dish, cilantro on top
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4.95 from 17 votes

Roasted Eggplant Curry with Chickpeas

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 445kcal
Author: Nora Taylor

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
  • (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

For Serving

  • 1/2 cup fresh chopped cilantro or parsley
  • 4 cups cooked white or brown rice

Instructions

  • 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.

Notes

  1. 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.
  2. Light coconut milk works, it simply won't be as creamy. 
  3. Refrigerate leftovers for 3-4 days. It freezes quite well, too.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 54g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Sodium: 610mg | Potassium: 798mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1062IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 4mg