Roasted Eggplant Curry with Chickpeas

Roasted Eggplant Curry with Chickpeas

6 servings
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

  • eggplants
    2 medium
  • olive oil
    3 tbsp
  • olive oil

    for sautéing

    2 tbsp
  • onion

    chopped

    1 large
  • red bell pepper

    seeded and diced

    1
  • ground coriander
    2 tsp
  • smoked paprika
    2 tsp
  • ground turmeric
    2 tsp
  • garam masala or use curry powder

    *i prefer garam masala but curry powder works

    1 tsp
  • garlic

    minced

    3 cloves
  • fresh ginger

    grated, *or use 1/2 teaspoon ground ginger

    2 tsp
  • can diced tomatoes
    14.5 oz
  • can full fat coconut milk
    13.5 oz
  • can chickpeas

    drained and rinsed

    15 oz
  • salt
    1 tsp
  • fresh chopped cilantro or parsley
    ½ c
  • cooked white or brown rice
    4 c

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.

Roasted Eggplant Curry with Chickpeas

Roasted Eggplant Curry with Chickpeas

60 min6 servings445 cal

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About this Recipe

This roasted eggplant curry with chickpeas is a comforting vegetarian meal packed with warmly spiced flavors. Tender roasted eggplant and protein-rich chickpeas simmer in a creamy coconut milk sauce seasoned with turmeric, coriander, smoked paprika, and garam masala. Ready in about an hour using simple, budget-friendly ingredients, this curry is perfect served over fluffy rice for easy weeknight dinners or meal prep lunches.

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