Vegan Eggplant and Chickpea Curry

Vegan Eggplant and Chickpea Curry is a robust and flavorful dish that’s both nourishing and satisfying. This curry brings together the meaty texture of eggplant with the richness of chickpeas, all simmered in aromatic spices. Perfect for those who crave bold flavors without any animal products. Let’s dive deep into this recipe and see how you can create this masterpiece in your own kitchen.

Ingredients

• Eggplant: 1 large (about 1 lb or 450 grams)
• Chickpeas: 1 can (15 oz or 425 grams), drained and rinsed
• Onion: 1 medium-sized, finely chopped
• Garlic: 3 cloves, minced
• Ginger: 1-inch piece, minced
• Tomatoes: 2 large, diced
• Coconut milk: 1 can (14 oz or 400 ml)
• Cumin seeds: 1 teaspoon (5 grams)
• Ground turmeric: 1 teaspoon (5 grams)
• Chili powder: 1/2 teaspoon (2.5 grams)
• Garam masala: 1 teaspoon (5 grams)
• Salt: to taste
• Olive oil: 2 tablespoons (30 ml)
• Fresh coriander: A handful, chopped

Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Serves 4

Nutritional Facts (Per Serving)

• Calories: 280
• Protein: 8g
• Carbohydrates: 34g
• Sugars: 9g
• Fat: 14g
• Fiber: 9g
• Sodium: 380mg

Instructions

1. Start by washing and cutting the eggplant into bite-sized cubes.
2. In a large pan, heat the olive oil and add the cumin seeds. Wait until they sizzle.
3. Add the finely chopped onions and sauté until they become translucent.
4. Incorporate the minced garlic and ginger, stirring for another 2 minutes.
5. Introduce the diced tomatoes next, and let the mixture cook until they turn mushy.
6. Pour in the chickpeas and the cubed eggplant.
7. Sprinkle in the ground turmeric, chili powder, and salt. Give it a good mix.
8. Pour in the coconut milk and bring the curry to a boil.
9. Reduce the heat, cover the pan, and let it simmer for about 25-30 minutes or until the eggplant is tender.
10. Finish by adding garam masala and fresh coriander. Stir well.

Tips

1. For a creamier texture, you can blend half of the chickpeas before adding them to the curry.
2. Always pick firm eggplants. They cook better and have a richer flavor.
3. If you’re looking for more heat, consider adding a chopped green chili along with the onions.

Serving Suggestions

• This Vegan Eggplant and Chickpea Curry is best served with steamed rice or quinoa.
• Consider pairing the dish with a side of vegan naan or flatbread.
• A refreshing cucumber or carrot salad can provide a cool contrast to the warm and spicy curry.
• For an added layer of flavor, you can drizzle a little lemon juice over the curry before serving.

Diving into Vegan Eggplant and Chickpea Curry is not just about satisfying hunger. It’s an experience, a flavor journey that offers both nutrition and delight. Whether you’re a seasoned vegan or just someone looking for an interesting dish, this curry will not disappoint. And the best part? Every bite reassures you that no animals were harmed in the making of this deliciousness. So, next time you’re in the mood for something warm, rich, and full of depth, remember this recipe. Veganism never tasted so good!

FAQs

1. What Are the Main Ingredients in This Eggplant and Chickpea Curry Recipe?
   The main ingredients in this recipe are eggplant, chickpeas, onion, garlic, ginger, tomatoes, coconut milk, cumin seeds, ground turmeric, chili powder, garam masala, salt, olive oil, and fresh coriander.
2. How Can I Prepare the Eggplant for This Curry Recipe?
   To prepare the eggplant for this curry recipe, you need to slice it into small, bite-sized pieces.
3. What Type of Chickpeas Should I Use for This Recipe?
   This recipe calls for canned chickpeas. However, you can also use dried chickpeas. If you decide to use dried chickpeas, make sure to soak them overnight and cook them until they are soft before using them in this recipe.
4. How Should I Serve This Eggplant and Chickpea Curry?
   This eggplant and chickpea curry can be served over rice or with naan bread. It can also be garnished with fresh coriander for added flavor.
5. What Does Garam Masala Add to This Recipe?
   Garam masala adds a warm, aromatic flavor to this recipe. It is a blend of ground spices common in Indian cuisine and it enhances the overall flavor of the curry.
6. Can I Substitute Coconut Milk in This Recipe?
   Yes, you can substitute coconut milk with other plant-based milk like almond milk or soy milk. However, coconut milk gives a creamy texture and rich flavor to the curry which might not be achieved with other types of milk.
7. What Are the Health Benefits of This Curry?
   This curry is packed with nutrients. Eggplants are a good source of fiber and vitamins, chickpeas are rich in protein, and the spices used have various health benefits. For instance, turmeric has anti-inflammatory properties and ginger aids in digestion.
8. How Long Does This Curry Last in the Fridge?
   This curry can last in the fridge for up to 3-4 days. Make sure to store it in an airtight container.
9. Can I Make This Curry Spicier?
   Yes, you can adjust the level of spiciness to suit your taste. Simply add more chili powder if you want a spicier curry.
10. Can I Freeze This Curry?
    Yes, this curry can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and heat it in a saucepan over medium heat.

VEGAN EGGPLANT AND CHICKPEA CURRY

Vegan Eggplant and Chickpea Curry is a robust and flavorful dish that’s both nourishing and satisfying. This curry brings together the meaty texture of eggplant with the richness of chickpeas, all simmered in aromatic spices. Perfect for those who crave bold flavors without any animal products. Let’s dive deep into this recipe and see how you can create this masterpiece in your own kitchen.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Nutritions

Nutrition Facts

VEGAN EGGPLANT AND CHICKPEA CURRY

Amount per Serving

Calories

280

% Daily Value*

Fat

 

14

g

22

%

Sodium

 

380

mg

17

%

Carbohydrates

 

34

g

11

%

Fiber

 

9

g

38

%

Sugar

 

9

g

10

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Eggplant: 1 large about 1 lb or 450 grams
• Chickpeas: 1 can 15 oz or 425 grams, drained and rinsed
• Onion: 1 medium-sized finely chopped
• Garlic: 3 cloves minced
• Ginger: 1-inch piece minced
• Tomatoes: 2 large diced
• Coconut milk: 1 can 14 oz or 400 ml
• Cumin seeds: 1 teaspoon 5 grams
• Ground turmeric: 1 teaspoon 5 grams
• Chili powder: 1/2 teaspoon 2.5 grams
• Garam masala: 1 teaspoon 5 grams
• Salt: to taste
• Olive oil: 2 tablespoons 30 ml
• Fresh coriander: A handful chopped

Instructions

• Start by washing and cutting the eggplant into bite-sized cubes.
• In a large pan, heat the olive oil and add the cumin seeds. Wait until they sizzle.
• Add the finely chopped onions and sauté until they become translucent.
• Incorporate the minced garlic and ginger, stirring for another 2 minutes.
• Introduce the diced tomatoes next, and let the mixture cook until they turn mushy.
• Pour in the chickpeas and the cubed eggplant.
• Sprinkle in the ground turmeric, chili powder, and salt. Give it a good mix.
• Pour in the coconut milk and bring the curry to a boil.
• Reduce the heat, cover the pan, and let it simmer for about 25-30 minutes or until the eggplant is tender.
• Finish by adding garam masala and fresh coriander. Stir well.

Notes

TIPS

1. For a creamier texture, you can blend half of the chickpeas before adding them to the curry.
2. Always pick firm eggplants. They cook better and have a richer flavor.
3. If you’re looking for more heat, consider adding a chopped green chili along with the onions.

SERVING SUGGESTIONS

• This Vegan Eggplant and Chickpea Curry is best served with steamed rice or quinoa.
• Consider pairing the dish with a side of vegan naan or flatbread.
• A refreshing cucumber or carrot salad can provide a cool contrast to the warm and spicy curry.
• For an added layer of flavor, you can drizzle a little lemon juice over the curry before serving.