Description
This Chickpea Eggplant Coconut Curry is a delicious vegan dish featuring tender eggplant and protein-rich chickpeas simmered in creamy coconut milk with aromatic spices. It’s perfect for a comforting meal and pairs well with rice or quinoa. Enjoy the rich flavors and satisfying texture in every bite!
Ingredients
Scale
- 1 medium eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon vegetable oil (or coconut oil)
- 1 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- Start by washing the eggplant thoroughly. Cut off the ends and dice it into bite-sized cubes. Optionally, sprinkle some salt on the diced eggplant and let it sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry before cooking.
- While the eggplant is resting, chop the onion finely. Mince the garlic and grate the ginger. Having these ingredients prepped will make the cooking process smoother.
- Open the can of chickpeas, drain them in a colander, and rinse under cold water to remove excess sodium and canning liquid.
- Gather all your spices: curry powder, ground cumin, turmeric, and chili powder. Measure them out and set them aside for easy access during cooking.
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until translucent and fragrant.
- Add the minced garlic and grated ginger to the pot. Stir and cook for an additional 1-2 minutes, being careful not to let them burn.
- Sprinkle in the curry powder, ground cumin, turmeric, and chili powder. Stir well to coat the onions, garlic, and ginger with the spices. Cook for about 1 minute until aromatic.
- Add the diced eggplant to the pot, stirring to combine. Cook for about 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
- Pour in the coconut milk and vegetable broth (or water). Stir well to combine all ingredients and bring to a gentle simmer.
- Once simmering, add the drained chickpeas and soy sauce (or tamari). Stir and let it simmer for about 15-20 minutes to meld flavors and tenderize the eggplant.
- Check the consistency of the curry. If too thick, add more vegetable broth or water; if too thin, let it simmer uncovered for a few more minutes.
- Taste the curry and season with salt and pepper as needed. Adjust heat with more chili powder or hot sauce if desired.
- Remove from heat and sprinkle chopped fresh cilantro over the top for a fresh flavor boost.
- Serve the chickpea eggplant coconut curry over cooked rice or quinoa, allowing the grains to soak up the delicious sauce.
- For an extra touch, add a wedge of lime or lemon on the side for a zesty kick. Squeeze juice over the curry just before eating.
- Enjoy your homemade chickpea eggplant coconut curry! Its perfect for meal prep, as it tastes even better the next day.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm on the stove over low heat, adding a splash of water or broth if it has thickened too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes