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This 40-minute, Indian-inspired coconut eggplant curry with chickpeas is cozy, comforting, super satisfying, and naturally meat & dairy-free – It’s bursting with flavor, and so easy to prepare!
Why You’ll Love This Eggplant Curry Recipe
When cooked right, eggplant (also called ‘aubergine’) becomes melt-in-the-mouth creamy, soaking up the flavors around it – perfect for making simple, flavorful eggplant stew, vegan eggplant lasagna, sticky eggplant and tofu, easy penne alla norma, and this ultra-creamy eggplant curry (aka aubergine curry).
In this curried eggplant recipe, eggplant slices are roasted until caramelized, lightly charred, and tender, then added to a sweet, savory, spice-adjustable tomato and coconut milk curry sauce. When combined with fiber and plant-based protein in chickpeas, it’s delicious, nutritious, and super satisfying.
Best of all, unlike traditional Indian curry recipes, this version is made easy with curry paste or powder and minimal, low-budget ingredients for a flavor-packed, meat-free meal perfect for busy weeknights when you crave comfort. It’s meal-prep and freezer-friendly, too.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Look out for eggplant that is smooth and shiny with unwrinkled skin, and heavy for its size.
Recipe Variations
- Other spices: Add more depth with spices like cumin, paprika, turmeric, and/or ground coriander. Start with a pinch and increase to taste.
- Curry leaves: Simmer 1-3 in the curry – remove before serving.
- More spice: Add some chili flakes, chili/cayenne powder, OR minced chili pepper.
- Sugar: If needed, to balance the acidity in this aubergine tomato curry.
- Potato: Curried eggplant and potatoes are super hearty – use regular or sweet potato.
- Vegetables: Bulk up this aubergine curry recipe with butternut squash, cauliflower, bell pepper, zucchini, etc.
- Thai curry: Use a Thai red or green curry paste.
How to Make Curried Eggplant and Chickpeas
Step 1: Preheat the oven to 450F/230C. Slice the eggplant into 2-inch round slices and add them to a baking tray. Combine the oil, salt, and pepper, and evenly brush both sides of the eggplant, then transfer it to the oven to roast for 15-20 minutes. Remove from the oven and set aside.
Step 2: While roasting, heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 4-5 minutes until lightly charred.
Step 3: Stir in the curry paste for 20 seconds, then add the coconut milk and chickpeas (if using). Bring to a boil, lower to a simmer, and cook for 20 minutes or until the eggplant is ready.
Step 4: Add the eggplant to the pan in a single layer (tightly packed is fine – avoid stirring them into the sauce).
Optionally, cut the eggplant slices into halves or quarters, if preferred.
Step 5: Cover the pan with a lid and simmer the eggplant curry for 5 minutes, then remove from the heat and leave to sit, lidded and undisturbed, for 10 minutes for the eggplant to absorb the flavors and finish cooking. Finally, serve the curried eggplant optionally garnished with cilantro and lime wedges – Enjoy!
Make sure to remove the lid and test the eggplant for doneness. Cook for longer if you want softer, creamier eggplant.
FAQs
No, it actually helps hold the eggplant together. However, feel free to peel it if you don’t like the texture.
Yes, but you’ll likely need to do so in two batches, pan-frying until tender and golden brown.
Pro Recipe Tips
- For deeper flavor: Sauté the curry paste/powder with the aromatics until it smells fragrant to bloom the flavors, before adding liquid to the pan.
- Adjust the texture: Change how finely you chop the eggplant and/or if you mash a portion of the chickpeas for different texture/consistency.
- Tweak to taste: After simmering, taste the curried eggplant, and add more curry paste/powder if preferred.
Serving Suggestions
Enjoy this creamy, comforting curry with eggplant alone or alongside:
- Steamed rice – white, brown (learn how to cook brown rice), or basmati, cauliflower rice, OR quinoa (complete guide to quinoa)
- Vegan Naan bread, roti, or chapati
- Simple side salad – like healthy carrot raisin salad or vegan broccoli salad
- Vegan cucumber raita
- Sauteed spinach
- Roasted vegetables – like oven charred broccoli, roasted cauliflower, spice roasted okra, etc.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for 4-5 days.
You can also technically freeze this aubergine curry, in a freezer-safe container for up to 3 months, though the eggplant will soften upon thawing (in the fridge overnight).
Reheat it using a microwave or stovetop, adding an extra splash of water or plant-based milk, if needed, to bring it back to the creamy consistency.
Quick Eggplant Curry
Ingredients
- 2 medium eggplants sliced into 2-inch round slices
- ¼ cup of olive oil plus 2 tablespoons
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 1 red onion diced
- 2 garlic cloves sliced
- 1 teaspoon of curry paste plus more to taste
- 1 (15-ounce) can of crushed tomatoes in their juices
- 1 (15-ounce) can of full-fat coconut milk
- 1 (15-ounce) can of garbanzo beans drained
- Cilantro for garnish (optional)
- Lime for garnish (optional)
- Cooked rice (optional)
Instructions
- Preheat the oven to 450 degrees F. and line one large baking sheet with a silicone mat or parchment paper. Set aside.
- Place the eggplant on the baking sheet in an even layer.
- In a small bowl, mix the oil, salt, and pepper. Evenly brush both sides of the eggplants with all the oil mixture, and roast for 15 to 20 minutes or until golden and soft, but not becoming mushy when handled. Remove from the oven and set aside.
- While the eggplant is roasting, heat 2 tablespoons of olive oil over medium heat in a pan with a lid. Add the onion and garlic, and cook for 5 minutes or until lightly charred.
- Add the curry paste and stir for 20 seconds. Add coconut milk and garbanzo beans (if using). Stir until well combined. Bring to a boil, lower the heat to a simmer, and cook for 20 minutes or until the eggplant is ready to come out of the oven. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- Once the eggplant is ready, carefully transfer them individually into the pan. If you have a large pan, try to place them into an even layer. It’s ok if they are tightly placed in the pan. Don’t flip or try to fully coat them with the sauce.
- Cover with the lid and cook on low heat for 5 minutes. Turn off the heat and allow it to sit undisturbed with the lid on for 10 minutes for the eggplant to absorb the flavors and finish cooking. Remove the lid and test the eggplant for doneness to personal preference. Cook longer for a soft and creamy eggplant.
- Serve and optionally garnish with cilantro and lime wedges over rice.
Notes
- For deeper flavor: Sauté the curry paste/powder with the aromatics until it smells fragrant to bloom the flavors, before adding liquid to the pan.
- Adjust the texture: Change how finely you chop the eggplant and/or if you mash a portion of the chickpeas for different texture/consistency.
- Tweak to taste: After simmering, taste the curried eggplant, and add more curry paste/powder if preferred.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Love this eggplant recipe!
YUM!
Could you use curry powder and not paste? I have a metric ton of the powder!
We haven’t tried that out yet so can’t guarantee the results. But please let us know how it turns out if you end up trying it 🙂