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-inch cube of ginger, 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, garlic and ginger 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