This Chickpea and Eggplant Curry is warm, comforting, and full of nourishing vegetables. The creamy texture and heartiness make it the perfect healthy yet super satisfying meal. Perfect for chilly weather or any time you’d like a cozy bowl of curry goodness!
You know I love my curries, and this one does not disappoint! I’ve been in a routine lately of using some tried and true favorite recipes for the sauce base, like the sauce for this Vegan Black Bean Curry The recipe calls for black beans, but you can simply change up the beans and add vegetables. My family and I love the sauce base, and it’s mild in spice so that it works for kids or those who don’t like spicy heat.
However, I was in the mood to switch things up and try out a new sauce recipe, and this is it! This Chickpea and Eggplant Curry is also quite mild and has delicious depth of flavor as though it’s been cooked for hours. But, it’s ready in around 45 minutes!
Where the Flavor Comes from In this Curry
The curry gets its flavor from the variety of vegetables (which lend a LOT of flavor, surprisingly!) and the various dry spices that are added. Then, the coconut milk and crushed tomatoes serve to create the creamy, saucy texture for the dish.
I love adding in greens to curry, and this one has some baby spinach. The baby spinach is added in at the end, when there’s a couple minutes left of cooking. Also, the fresh chopped cilantro also adds incredible flavor, which also is added at the end of cooking. If you don’t like cilantro, you can use fresh chopped parsley as another great option.
How This Dish Comes Together
This one is really simple, and I mean really! There’s some chopping involved, which takes around 10 minutes – you’ll chop an onion, eggplant, and two bell peppers. A great amount of nourishing veggies in here!
Saute the onions and eggplant first. This allows them to cook down, develop an amazing flavor, and create a base for the sauce. P.S. I also use this onion/eggplant saute as the base for pasta sauce almost weekly, like this dish for example (it is SO good!!).
Then, add the peppers and all the spices and cook them together, stirring, for around 3 minutes. The spices will toast a bit during this process. The coconut milk and the crushed tomatoes go in next, as the liquid.
Cook the curry partially covered for around 10 minutes, where the peppers will get tender during this time. Lastly, the baby spinach goes in and wilts for the last 2 to 3 minutes.
Other Delicious Curry Recipes
Chickpea & Eggplant Curry
- 1 medium onion finely chopped
- 2 tsp oil
- 1 small eggplant diced small
- 2 bell peppers chopped
- 1 tsp garlic powder
- 1 tbsp ground cumin
- 1/4 ground turmeric
- 1.5 tsp chili powder
- 1 tbsp ground coriander
- 1/4 tsp ground ginger
- 1/8 tsp cinnamon
- 1 15 oz. can chickpeas drained and rinsed
- 1 13 oz. can coconut milk full fat
- 1 cup crushed tomatoes
- 1 cup (packed) baby spinach
- Rice, chopped cilantro, red chili flakes
- In a large pan or pot, add onions, oil, eggplant. Cook on medium heat (lid on) for 12 min, stir occasionally.
- Add bell peppers, all spices, chickpeas and stir, cook 3 min.
- Add coconut milk and crushed tomatoes, stir well.
- Cook partially covered at a low simmer until peppers are tender, around 10 min, stirring periodically.
- Add baby spinach, stir, cook another 2 to 3 min covered.
- Stir and serve with rice and chopped cilantro. Red chili flakes for extra spice!