This super flavorful vegan eggplant and chickpea curry is fragrant, hearty, and simple to prepare. Skip the takeout and enjoy the bright, restaurant-style flavors at home.
We love Indian food for its bold spices and comforting layers of flavor. Recreating those tastes at home can seem daunting when you don’t have a long list of specialty ingredients, but this recipe uses pantry-friendly spices and straightforward techniques to produce a deeply flavored curry without fuss.
Watch The Video on How to Make Eggplant and Chickpea Curry
The Spices in Our Chickpea Curry
This recipe was born from a weeknight craving and a modest pantry. I combined common spices to make a balanced spice mix that gives the curry warmth, earthiness, and a hint of heat. The blend includes:
- Coriander
- Cumin
- Turmeric
- Red pepper flakes
- Cinnamon
- Black pepper
- Cardamom
If you prefer, substitute your favorite curry powder or garam masala for convenience. For a richer, creamier sauce, stir in coconut milk toward the end. You can also add vegetables like cauliflower or sweet potatoes—just cook them until tender before combining with the sauce.
Some time-saving tips:
- Use a store-bought curry powder or paste if you have one on hand.
- Cook the eggplant in one skillet and build the sauce in another to speed up the process.
Other Indian Recipes You May Like
- Chana Masala Over Celeriac Puree
- Braised Curried Kale with Spiced Chickpeas
- Homemade Garam Masala
- Lentil Curry
- Mashed Butternut Squash with Spiced Chickpeas
- Vegan Spinach Paneer
Also explore more eggplant recipes for additional inspiration.
Did you like this eggplant and chickpea curry? Share your thoughts or ask questions in the comments. We love hearing from you!
Chickpea Curry
5 from 6 reviews
- Author: Vicky & Ruth
- Total Time: 1 hour 15 minutes
- Yield: 6 cups
- Diet: Vegan
Description
Forget takeout. This vegan eggplant and chickpea curry is full of spice, texture, and warming flavor, and it’s simple enough for a weeknight meal.
Ingredients
For the spice mix (or substitute your favorite curry blend):
- 1 tsp salt (or to taste)
- ¾ tsp ground coriander
- ¾ tsp ground cumin
- ½ tsp turmeric
- ½ tsp red pepper flakes (optional)
- ¼ tsp cinnamon
- ⅛ tsp black pepper
- ⅛ tsp ground cardamom
For the chickpea curry:
- 1 large eggplant, peeled and diced (about 5 cups diced)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1″ piece ginger, grated
- 1 medium onion, chopped
- ¼ cup tomato paste
- 2 (15.5 oz) cans chickpeas, rinsed and drained
- 2 cups water or vegetable broth
- 1 bunch fresh cilantro, chopped (about 1 cup), reserve some for garnish
Instructions
- Combine all spice mix ingredients and salt in a small bowl and set aside.
- Heat a 12-inch nonstick deep skillet over medium. Add half the diced eggplant and cook without oil for about 7 minutes, stirring occasionally. Add a tablespoon or two of water if pieces begin to stick (unless using a reliable nonstick pan).
- Transfer cooked eggplant to a bowl and repeat with the remaining eggplant.
- In the same skillet, heat the olive oil. Add garlic and ginger and sauté over medium-high heat for about 2 minutes. Add the onion and the spice mix, and cook 5–6 minutes until the onion is translucent.
- Add the tomato paste and cook 3–4 minutes, stirring frequently. Add the drained chickpeas, stir gently, and cook 2–3 minutes.
- Return the cooked eggplant to the pan and add the water or broth. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 40 minutes. Stir in most of the cilantro during the last 10 minutes, reserving some for garnish.
Notes
Serve this curry with rice, quinoa, or zucchini noodles. For a creamier finish, stir in coconut milk just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Sugar: 8 g
- Sodium: 576 mg
- Fat: 7 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8.5 g
- Protein: 7.6 g
- Cholesterol: 0 mg
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