Spicy Vegan Eggplant Chickpea Curry Recipe

/ Vegan Recipes / By

If you’re looking for a hearty and satisfying meal, this Vegan Eggplant Chickpea Curry is the perfect choice. Packed with flavors and nutrition, this vegan recipe comes together effortlessly, making it a staple in any plant-based kitchen. The combination of tender eggplant and protein-rich chickpeas creates a dish that is both filling and packed with wholesome goodness.

This curry is a vibrant explosion of flavors, with fragrant spices that dance on your palate. You’ll love how the creamy coconut milk ties everything together, making each bite a delightful experience. It’s an ideal dish for anyone seeking a delicious and healthy way to enjoy dinner without compromising on taste.

Delicious Vegan Eggplant Chickpea Curry

A bowl of Vegan Eggplant Chickpea Curry with eggplant and chickpeas in coconut sauce, served with rice and naan.

This Vegan Eggplant Chickpea Curry is a rich and aromatic dish made with tender eggplant, hearty chickpeas, and a symphony of spices. It offers a perfect balance of heat and creaminess, providing a satisfying meal that’s full of flavor.

Ingredients

  • 1 large eggplant, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving

Instructions

  1. Prepare the Ingredients: Dice the eggplant, chop the onion, and mince the garlic and ginger.
  2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
  3. Add Spices: Sprinkle in the curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
  4. Cook Eggplant: Add the diced eggplant to the pot and stir well. Cook for 5-7 minutes until the eggplant begins to soften.
  5. Add Chickpeas and Coconut Milk: Pour in the chickpeas and coconut milk. Stir to combine and bring to a gentle simmer. Season with salt and pepper.
  6. Simmer: Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
  7. Serve: Garnish with fresh cilantro and serve hot over cooked rice or with naan.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 10g
  • Carbohydrates: 30g