Eggplant Chickpea Curry

Finished dish served over rice in a small black bowl

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

4.50 from 2 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Calories: 257kcal

Author: Sarah McMinn

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

US Customary - Metric

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.

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