It’s a delicious vegan and gluten-free Indian Eggplant Chickpea Curry. This meal can be made in under 30 minutes for an easy healthy weeknight meal the whole family will love.
Can you guess how many eggplant recipes I have in the archives of over 500 posts?
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.
- Fresh Ginger
- Cherry Tomatoes
- Chickpeas – This recipe calls for 1 (14 oz) cans chickpeas. If you would rather use dried chickpeas, you need 3/4 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.
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 1/2 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
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
More Vegan Eggplant Recipes
- Vegan Eggplant Parmesan
- Eggplant and Caramelized Onion Pizza
- Moroccan Stuffed Eggplant
- Homemade Ratatouille
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
A delicious vegan and gluten-free Indian Eggplant Chickpea Curry that can be made in under 30 minutes for an easy healthy weeknight meal.
Cuisine: Vegan, Gluten-Free
Keyword: Eggplant Chickpea Curry
Servings: 4 people
Calories: 257 kcal
Author: Sarah McMinn
- 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.
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.