Roasted Eggplant Curry with Chickpeas

Roasted Eggplant Curry with Chickpeas

from noracooks.com
Main Course
60 min
6 servings
445 kcal / serving

Indulge in a bowl of this comforting Roasted Eggplant Curry with Chickpeas. Made with simple and budget-friendly ingredients, it’s a warmly spiced and rich-flavored meal that’s perfect for easy weeknight dinners or healthy lunches!

Ingredients

  • 2 mediumeggplants
  • 3 tablespoonsolive oil
  • 2 tablespoonsolive oil, for sautéing
  • 1 largeonion, chopped
  • 1red bell pepper, seeded and diced
  • 2 teaspoonsground coriander
  • 2 teaspoonssmoked paprika
  • 2 teaspoonsground turmeric
  • 1 teaspoongaram masala or use curry powder (*i prefer garam masala but curry powder works)
  • 3 clovesgarlic, minced
  • 2 teaspoonsfresh ginger, grated (*or use 1/2 teaspoon ground ginger)
  • 14 ½ ouncecan diced tomatoes
  • 13 ½ ouncecan full fat coconut milk
  • 15 ouncecan chickpeas, drained and rinsed
  • 1 teaspoonsalt, or more to taste
  • ½ cupfresh chopped cilantro or parsley
  • 4 cupscooked white or brown rice

Directions

  1. 1

    Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Serve over cooked rice, fresh chopped cilantro/parsley and perhaps a side of vegan naan if desired.