If you’re looking for a tasty plant-based meal, I’ve got this Indian eggplant chickpea curry recipe that’s gluten-free, vegan, and has all those cozy flavors we love. This aubergine curry with garbanzo beans and tomatoes is quick and ready in under 30 minutes… but everyone will think you slaved away all day in the kitchen. 😉🍆
Can you guess how many eggplant recipes I have in the archives of over 500 posts?
One.
One eggplant recipe is simply not enough. In truth, I don't often know what to do with eggplant. Back in the day when I had a CSA, I would get several eggplants a week and they would often end up going to waste. For that reason, I never think to buy eggplant at the store, fearing it might just end up rotting in my compost bin 1 week later.
But, one to never let intimidation get in the way of exploration, I decided to give eggplant another go. Yep, it was time to double my eggplant recipes for the blog, and, with so much pressure, I had to make it a good one. I'm happy to report that I think I did just that.
Welcome to my blog, eggplant chickpea curry.
Benefits of Eggplant
Beyond having a delicate texture and deliciously unique flavor, eggplant is filled with all kinds of vitamins and minerals, such as Vitamin C and B, Iron, and Calcium. Eggplant is also loaded with fiber and antioxidants, all of which heal and restore the body; a super vegetable of sorts. Some of the benefits of eggplant include:
- Boosting immunity and preventing disease.
- Aiding in healthy digestion.
- Fostering healthy bones, skin, and as well as prevents anemia.
- Aiding in heart health, healthy blood pressure, and high brain function
- Promoting healthy metabolism and assisting in weight loss.
I think it's time we step up our eggplant game!
Recommended Ingredients & Equipment
This dish combines the flavors of fresh garlic and ginger with curry powder, cumin, and turmeric for an Indian-inspired sauce that the eggplant and tomatoes are then cooked in to get delightfully tender and fully saturated in flavor.
Ingredients & Substitutions
- Oil - I recommend coconut oil however peanut, sesame, or avocado are also great options.
- Onion
- Garlic
- Fresh Ginger
- Eggplant
- Cherry Tomatoes
- Chickpeas - This recipe calls for 1 (14 oz) cans chickpeas. If you would rather use dried chickpeas, you need ¾ cups.
- Vegetable Broth
- Spices - You will need curry powder, cumin, turmeric, cayenne pepper, and salt.
- Fresh Cilantro
- Rice - Feel free to use either use brown, white, or, for a low carb option, cauliflower rice.
Recommended Equipment
For this recipe, you will need a saucepot, skillet, and basic kitchen utensils, including a chef’s knife. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Eggplant Curry
Step One - Sauté the Veggies
Sauté onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt.
Step Two - Add Remaining Ingredients
Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about ½ the liquid has been absorbed.
Remove from heat and serve.
Serving and Storing
Serve this curry over rice, rice noodles, or cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
There are many different eggplant varieties out there and they can all be used in vegan curry. We prefer globe eggplant around here because it can become so tender and creamy plus it loves to absorb those yummy curry flavors. Italian eggplant also work and contains less seeds. If you can, try to avoid small or thin eggplants; they tend to over cook and lose texture in saucy curries.
Tip: cut your eggplant into large chunks top help hold it shape.
Curries have different heat levels based on the spices and chilis that go in. This curry is naturally mild heat, but can easily be adjusted to your taste. For no spice, remove the cayenne pepper. For extra heat, double it up and consider adding some chopped jalapeño or serrano peppers when you sauté the onions. This will add heat and a new flavor bomb for your taste buds.
Yes absolutely! Coconut milk adds a richness to curries, but it can easily be substituted. If you’re looking for oil free vegan curry, try crushed tomatoes or cashew cream to replace the coconut. Replacing the coconut will give you a lighter, more tomato-forward curry while remaining hearty from all the tasty veggies.
Is this eggplant curry recipe gluten-free?
Yes it is!
Is this recipe keto-friendly?
Unfortunately, chickpeas are not considered keto-friendly! However, for a low-carb version, swap out the rice for cauliflower rice and you’re good to go!
More Vegan Curry Recipes
- Red Lentil Cauliflower Curry
- Thai Sweet Potato Curry
- African Peanut Stew
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
More Vegan Eggplant Recipes
- Vegan Eggplant Parmesan
- Eggplant and Caramelized Onion Pizza
- Moroccan Stuffed Eggplant
- Homemade Ratatouille
Eggplant Chickpea Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 medium eggplant, chopped into 1" cubes
- 4 cups cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 ½ cup vegetable broth
- ¼ fresh cilantro, for garnish
- 1 cup uncooked rice
Instructions
- Cook rice according to package instructions. This will differ depending on what kind of rice you choose.
- Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 5-7 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute.
- Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.
- Add eggplant, tomatoes, chickpeas, and vegetable broth. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and eggplant are cooked and about ½ the liquid has been absorbed.
- Serve over rice with fresh cilantro.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
Emily W says
I followed the recipe as written and loved it. I’m usually not a fan of eggplant, but I liked it in this dish. We received cherry tomatoes and eggplant in our CSA basket this week, so this was perfect. This recipe is one I plan to come back to again. Thanks!
Christina Evans says
Very tasty weekday meal.
Peggi says
Since I have an abundance of eggplants in my garden, I searched the web for some recipes. This one came up. I made it tonight. It not only was delicious, it was also very easy to prepare. This recipe is a keeper. Next time I might add some coconut milk to give it an extra creaminess.
Joanne Fuller says
Sounds easy and yummy. Thanks for a recipe I can make without having to wait a month for some weird ingredient to arrive. By the time they come I can never find the recipe again. This one sounds fantastic and I can make today!
Kim says
I'm looking forward to trying this recipe. And thanks for the ability to increase/decrease the portions! I don't have any fresh tomatoes. Do you think I can use diced canned tomatoes?
Sarah says
Yeah, that should work.
Danielle says
I'm excited to try this recipe tonight- think I could add some sweet potato to it? I'd originally been looking for a recipe that uses both eggplant and sweet potato from my CSA.
Sarah says
Yeah, that should be fine. Let us know how it goes!