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Chickpeas and Eggplant Curry

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1h

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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

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1
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.

2
Prepare the vegetables

Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

3
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold water and drain well.

4
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.

5
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.

6
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.

7
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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