Recipe details
Dinner
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Chickpeas and Eggplant Curry
1h
6 servings
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This flavorful and hearty Chickpeas and Eggplant Curry is a delightful vegan dish that combines tender chickpeas and creamy eggplant in a rich, aromatic curry sauce. Bursting with exotic spices and coconut milk, this satisfying curry is perfect served over steaming rice for a comforting and nutritious meal that's high in protein and fiber.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the eggplant
Rinse the eggplant and cut it into 1-inch cubes. Place the cubes in a colander, sprinkle with salt, and let sit for 15 minutes to release excess moisture. Rinse the eggplant cubes and pat them dry with a paper towel.
Prepare the vegetables
Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.
Rinse and drain the chickpeas
Rinse the canned chickpeas under cold water and drain well.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Add spices and tomatoes
Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.
Add eggplant, chickpeas, and coconut milk
Add the eggplant cubes, drained chickpeas, and coconut milk to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the eggplant is tender.
Adjust seasoning and serve
Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Chickpeas and Eggplant Curry hot over rice, garnished with chopped cilantro.
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