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Chickpea and Eggplant Curry with Rice
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Chickpea & Eggplant Curry

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Keyword: chickpea curry, curry, eggplant, spinach, vegan curry
Servings: 4 people

Ingredients

  • 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

Serving suggestion

  • Rice, chopped cilantro, red chili flakes

Instructions

  • 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!