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Chickpea and Eggplant Curry

A hearty, flavorful vegetarian curry packed with protein. Creamy chickpeas and tender eggplant simmer in aromatic Indian spices.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 6

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.