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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.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 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.