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+ servings
Finished dish served over rice in a small black bowl

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 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 257kcal
Author: Sarah McMinn


  • 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


  • 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. 


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.


Calories: 257kcal | Carbohydrates: 48g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 665mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 36.7mg | Calcium: 55mg | Iron: 2.8mg