Looking for a hearty, flavorful meal that’s both vegetarian and packed with protein? This Chickpea and Eggplant Curry has become my go-to recipe when I want something comforting yet nutritious. The combination of creamy chickpeas and tender eggplant, swimming in aromatic Indian spices, creates a dish that’s both satisfying and simple to make. Whether you’re a curry expert or trying it for the first time, this recipe is designed to give you fantastic results.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by salting your eggplant cubes and letting them sit in a colander for 30 minutes. This draws out excess moisture and any bitterness. Pat them dry with paper towels.
- Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in all the dry spices and cook for 30 seconds to bloom their flavors.
- Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally.
- Pour in the diced tomatoes and coconut milk. Bring to a simmer.
- Add chickpeas and let everything simmer for 20-25 minutes, or until the eggplant is tender and the sauce has thickened.
- Season with salt and pepper to taste, and garnish with fresh cilantro.
Cook Time and Serving Size
Prep Time: 40 minutes (including eggplant salting time)
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 6 portions
Recipe Notes
- Don’t skip salting the eggplant – it’s crucial for the best texture and flavor.
- If you prefer a thicker curry, let it simmer uncovered for an extra 5-10 minutes.
- This curry actually tastes better the next day, making it perfect for meal prep.
- For a spicier version, add 1-2 chopped green chilies with the garlic and ginger.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with basmati rice or naan bread for a complete meal.
Chickpea and Eggplant Curry
A hearty, flavorful vegetarian curry packed with protein. Creamy chickpeas and tender eggplant simmer in aromatic Indian spices.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by salting your eggplant cubes and letting them sit in a colander for 30 minutes. This draws out excess moisture and any bitterness. Pat them dry with paper towels.
- Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in all the dry spices and cook for 30 seconds to bloom their flavors.
- Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally.
- Pour in the diced tomatoes and coconut milk. Bring to a simmer.
- Add chickpeas and let everything simmer for 20-25 minutes, or until the eggplant is tender and the sauce has thickened.
- Season with salt and pepper to taste, and garnish with fresh cilantro.
