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How to Make Creamy Eggplant and Chickpea Curry

This Creamy Eggplant and Chickpea Curry is a delicious vegetarian main dish that's perfect for cozy weeknight dinners. The combination of silky eggplant, hearty chickpeas, and aromatic spices creates a satisfying meal that's both healthy and full of flavor. Serve it over rice for a complete and comforting dinner experience.

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Recipe Details

Prep Time

15 minutes

Cook Time

40 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This aromatic Eggplant and Chickpea Curry combines tender eggplant and protein-rich chickpeas in a flavorful, spiced tomato-based sauce. It's a hearty vegetarian dish that's both comforting and nutritious.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 2 medium eggplants (about 1.5 lbs), cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 14-oz can diced tomatoes
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • Salt to taste
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lemon

Instructions

  1. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat.

  2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

  3. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

  4. Add the ground cumin, coriander, turmeric, and chili powder. Stir to combine and cook for 30 seconds to toast the spices.

  5. Add the cubed eggplant to the skillet and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.

  6. Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.

  7. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the eggplant is tender.

  8. Remove the lid and simmer for an additional 5-10 minutes to thicken the sauce, if needed.

  9. Taste and adjust seasoning with salt as needed.

  10. Stir in the fresh cilantro and lemon juice just before serving.

  11. Serve hot over rice or with naan bread.

Chef's Notes

  • For a smoother curry, you can blend half of the chickpeas before adding them to the pot.
  • If you prefer a spicier curry, add a finely chopped green chili along with the garlic and ginger.
  • To make this dish vegan, ensure you're using vegetable broth instead of chicken broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.
  • For a lower-fat version, you can substitute light coconut milk for full-fat.

Nutritional Info

Per serving (approximately):

  • Calories: 320
  • Protein: 8g
  • Fat: 22g (mostly healthy fats from coconut milk)
  • Carbohydrates: 28g
  • Fiber: 9g
  • Rich in vitamins A and C, potassium, and antioxidants from eggplant and tomatoes

Serving Suggestions

  • Serve over basmati rice or with warm naan bread for a complete meal.
  • Garnish with additional fresh cilantro and a dollop of plain yogurt for added creaminess.
  • Pair with a side of cucumber raita to balance the spices.
  • For a refreshing beverage, serve alongside a mango lassi or iced chai tea.
  • This curry is perfect for meal prep and tastes even better the next day, making it great for leftovers.