How to Make Creamy Eggplant and Chickpea Curry

Simple Summary

This aromatic Eggplant and Chickpea Curry combines tender eggplant and protein-rich chickpeas in a flavorful, spiced tomato sauce for a hearty vegetarian meal.

Recipe Details

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

Ingredients

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

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

3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir to coat the onions and toast the spices for about 30 seconds.

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

6. Pour in the diced tomatoes, coconut milk, and tomato paste. Stir well to combine.

7. Add the drained chickpeas and bring the mixture to a simmer.

8. Reduce heat to low, cover the pot, and let the curry simmer for 20-25 minutes, stirring occasionally, until the eggplant is tender.

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

10. Taste and adjust seasoning with salt and pepper as needed.

11. Serve hot over cooked rice, garnished with fresh cilantro.

Chef's Notes

• For a creamier curry, you can mash some of the chickpeas before adding them to the pot.
• If you prefer a spicier curry, increase the amount of cayenne pepper or add a finely chopped fresh chili pepper with the onions.
• To make this dish vegan, ensure you're using a plant-based curry powder.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight, making this a great make-ahead meal.
• For a lower-fat version, you can substitute light coconut milk, though the curry won't be as creamy.

Nutritional Info

Per serving (excluding rice): Approximately 350 calories, 22g protein, 30g carbohydrates, 20g fat. This dish is high in fiber from the eggplant and chickpeas, and rich in vitamins A and C from the tomatoes. The chickpeas provide a good source of plant-based protein and iron.

Serving Suggestions

• Serve over basmati rice or with warm naan bread for a complete meal.
• Garnish with a dollop of plain yogurt or a sprinkle of toasted cashews for added texture.
• Pair with a simple cucumber and tomato salad dressed with lemon juice for a refreshing contrast.
• For a special touch, serve with a side of mango chutney or pickled vegetables.
• This curry is perfect for a cozy weeknight dinner or as part of a larger Indian-inspired feast.