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+ servings
My Darling Vegan
Eggplant Chickpea Curry

A delicious vegan and gluten-free Indian Eggplant Chickpea Curry that can be made in under 30 minutes for an easy healthy weeknight meal.

4.5 from 2 votes

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Course: Main Course, Main Dish
Cuisine: Vegan, Gluten-Free
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
  1. Cook rice according to package instructions. This will differ depending on what kind of rice you choose. 

  2. 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. 

  3. Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture. 

  4. 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. 

  5. Serve over rice with fresh cilantro. 

Recipe Notes

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.

Nutrition Facts
Calories Per Serving: 257
% Daily Value
Carbohydrates 48g 16%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 3g 19%
Sodium 665mg 29%
Potassium 534mg 15%
Fiber 3g 13%
Sugar 5g 6%
Vitamin A 980IU 20%
Vitamin C 36.7mg 44%
Calcium 55mg 6%
Iron 2.8mg 16%