Can you guess how many eggplant recipes I have in the archives of over 500 posts?
It’s a good one but 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.
Before we get to the recipe, let’s talk about eggplant for a minute.
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 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!
And this Eggplant Chickpea Curry is just the way to get started.
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. It can be made in just about 40 minutes and in one single pot for a quick and simple weeknight meal that is both vegan and gluten-free AND filled with all kinds of healing powers from my new friend, the eggplant.
A delicious vegan and gluten-free Indian Eggplant Chickpea Curry that can be made in under 30 minutes for an easy healthy weeknight meal.
- 1 tbsp coconut oil
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 medium eggplant, chopped into 1" cubes
- 4 cups cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 1/2 cup vegetable broth
- 1/4 fresh cilantro, for garnish
- 1 cup uncooked rice
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 1/2 the liquid has been absorbed.
Serve over rice with fresh cilantro.