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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Main Course, Main Dish
Cuisine: Indian
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
  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. 

Nutrition Facts
Eggplant Chickpea Curry
Amount Per Serving
Calories 257 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 665mg29%
Potassium 534mg15%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 980IU20%
Vitamin C 36.7mg44%
Calcium 55mg6%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.