Roasted Eggplant Curry
This Roasted Eggplant Curry with chickpeas is easy to make and perfect for a cozy dinner. This recipe is vegan and gluten-free and can be made ahead of time if needed.
This recipe for Roasted Eggplant Curry is made with Indian spices, tomatoes and coconut milk which gives the curry a rich and creamy texture.
This curry is perfect to serve on busy weeknights and can be prepared ahead of time or meal prepped so you have it ready to go when dinner time comes along. It’s also naturally vegan and gluten-free making it a great option for different diet types. Each bowl of this curry has 8.5 grams of fibre and 6 grams of protein!
Why you’ll love this recipe
- Perfect way to use eggplant. If you’re not sure what to do with that eggplant you have sitting around, this is the perfect recipe! It’s an easy to way to cook and use up eggplant.
- Make ahead. If you like preparing meals ahead of time and having them ready to go for lunches or dinner, then curries are always a great optoin. As the curry sits the flavours will actually intesify. This curry can stay in the fridge for up to 5 days.
- Freezer-friendly. Double up the recipe and freeze any leftovers to have on hand for another time.
Ingredients you’ll need
- Avocado oil
- Ground coriander
- Curry powder
- Crushed tomatoes
- Coconut milk
How to make eggplant curry
Cut the eggplant into cubes then add salt and let the eggplant sit for 15 minutes. This will help draw out any bitterness in the eggplant. Then rinse the eggplant with water and pat dry with a kitchen towel or paper towel.
Tip: use this guide will help you learn more about picking and preparing eggplant.
Toss the eggplant in some avocado oil or olive oil then spread onto a baking sheet lined with parchment paper. Roast the eggplant in the oven at 400 degrees F for 20-30 minutes until it’s tender.
Heat the remaining oil in a pot on medium-high heat then add the onions and garlic and saute, then add the spices and mix together.
Next add the tomato and coconut milk and mix together to form the curry sauce. Then add in the eggplant and chickpeas and stir everything together.
Let the eggplant simmer in the sauce to absorb the flavour. Give it a taste and adjust any seasoning if needed with salt and pepper.
What to serve with this eggplant curry
Roasted Eggplant Curry is delicious on it’s own or served with some rice or naan bread. You can also serve this curry recipe family style with other Indian dishes like Red Lentil Dal, Tofu Tikka Masala, Vegetable Korma and Turmeric rice.
Tip: if you want to serve the curry over rice put up a pot of rice to cook while the eggplant is roasting in the oven. This way you’ll have rice ready at the same time as the curry.
How to store
Fridge: store leftover curry in a sealed container in the fridge for up to 5 days. Reheat in a pot on the stove or in the microwave.
Freezer: let the curry cool completely then transfer to a freezer-safe container. Store in the freezer for up to 3 months. Let defrost on the counter or in the microwave on the defrost setting.
Tips for making this recipe perfectly
- Pick a good eggplant. Starting off with a good eggplant will give you the tastiest curry. Use this guide to help you choose the best eggplant.
- Salt the eggplant to remove bitterness. Sometimes eggplant can have a bitter taste. The first step of the recipe where we salt the eggplant is important to make sure you don’t end up with bitter eggplant, so don’t skip this step!
- Use full-fat coconut milk. This is different than a carton of coconut milk from drinking. Canned coconut milk is much creamier and will give you a rich and creamy curry.
Eggplant curry FAQ
Egglants come in many different shapes and sizes. You can use most types of eggplant in this recipe. Regular eggplant and Chinese eggplant work best. If using regular eggplant, smaller eggplants will tend to be less bitter.
Nope! No need to peel the eggplant before cooking it.
I like to cut the eggplant into small cubes for this curry recipe, but if you prefer strips or large cubes you can cut it like that too!
More curry recipes to try
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Roasted Eggplant Curry with chickpeas is the perfect cozy dinner. Enjoy it on its own or served with rice!
- 4 cups cubed eggplant
- 1 tsp salt
- 3 tbsp avocado oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1 cup cooked chickpeas
- Rice for serving (optional)
- Cut the eggplant into cubes then toss in a large mixing bowl with salt. Set the eggplant aside to sit for 15 minutes, then rinse with water and pat dry with a kitchen towel or paper towel. (Salting the eggplant will help remove any bitterness.)
- Preheat the oven to 400 degrees F and line a banking sheet with parchment paper. Toss the eggplant with 1 tbsp avocado oil, spread onto the baking sheet and roast for 20-30 minutes until tender.
- Heat the remaining avocado oil in a large pan on medium-high heat, then add the onion and garlic and saute for 1-2 minutes.
- Next add the paprika, coriander, curry powder, salt and pepper and mix everything together for 1 minute.
- Add the crushed tomatoes and coconut milk and mix.
- Add the eggplant and chickpeas letting the eggplant cook in the sauce for 2 minutes to absorb the flavour. Taste and adjust any seasoning with additional salt and pepper if needed.
- Serve as is or with rice.
Store in the fridge for 5 days or in the freezer for 3 months.
It’s normal for the eggplant to slightly fall about in the curry and cook into the sauce. If you prefer your eggplant pieces firmer you can roast them slightly less in the oven.
Salt the eggplant to remove bitterness. Sometimes eggplant can have a bitter taste. The first step of the recipe where we salt the eggplant is important to make sure you don’t end up with bitter eggplant, so don’t skip this step!
Use full-fat coconut milk. This is different than a carton of coconut milk from drinking. Canned coconut milk is much creamier and will give you a rich and creamy curry.
- Serving Size: 1/4 of the recipe
- Calories: 267
- Sugar: 6.9
- Sodium: 400mg
- Fat: 16.5g
- Saturated Fat: 12g
- Carbohydrates: 27.6g
- Fiber: 8.5g
- Protein: 6.2g
Keywords: aubergine curry, eggplant curry, vegan eggplant curry, curry with eggplant