Description
This creamy Eggplant Curry is a comforting, flavor-packed dish made with roasted eggplant, chickpeas, and a rich coconut milk sauce. Infused with warm spices and simmered to perfection, it’s an easy plant-based dinner that’s perfect for busy weeknights or cozy weekends.
Ingredients
For the roasted eggplant:
2 medium eggplants (about 1¼ lb / 560g), cubed
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the curry base:
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, grated
1 inch ginger, grated
2 tsp curry powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
¼ tsp red pepper flakes
½ tsp black pepper
1 tsp salt
For the sauce:
2 cups vegetable broth
1 can (15 oz) chickpeas, drained
1 can (15 oz) crushed tomatoes
1 can (14 oz) coconut milk
1 tsp garam masala
For serving:
Lemon wedges
Fresh cilantro
1–2 cups basmati rice or naan bread
4 tbsp plain or Greek yogurt
Instructions
Roast the Eggplant:
Preheat oven to 430°F (220°C) and line a baking sheet with parchment paper. Toss cubed eggplant with olive oil, salt, and pepper. Spread evenly and roast for 25 minutes until tender and golden.Prepare the Base:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in garlic and ginger and cook for 1 minute.Add Spices:
Lower heat and add curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast for 1 minute until fragrant.Simmer the Curry:
Add vegetable broth, chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper. Simmer on medium heat for 20 minutes, stirring occasionally.Combine and Finish:
Add roasted eggplant and garam masala. Stir and simmer for 5 more minutes until the curry thickens to your liking. Adjust seasoning if needed.Serve:
Serve hot over basmati rice or with naan. Garnish with fresh cilantro, lemon juice, and a dollop of yogurt.
Notes
Roasting the eggplant adds a deeper, slightly smoky flavor—don’t skip this step.
Adjust spice level by increasing or reducing red pepper flakes.
Curry thickens as it sits, so add a splash of broth or coconut milk when reheating.
This dish tastes even better the next day, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg