This Indian-inspired eggplant curry with chickpeas is fully plant-based and comes together in just one pan.
My love for eggplant should come as no surprise to those of you who’ve been here awhile. Every August, when it’s in season, my eggplant advocacy kicks into gear. And I’m happy to report that my takes from summers past – like soy-glazed eggplant, miso eggplant, and roasted eggplant with tahini – have all become TNB reader favorites.
While brainstorming what else I could do with the oft-perplexing vegetable, I realized I have yet to publish an eggplant curry. Which is shocking because curry, especially of the creamy coconut milk variety, is one of my favorite meal formats.
After a couple of tests, I’m excited to introduce you to this vegan eggplant (a.k.a. aubergine) curry with chickpeas. It’s rich thanks to the coconut milk, tangy thanks to canned tomatoes and lemon, and fragrant with an Indian-inspired spice combo.
This simple recipe doesn’t require any roasting and comes together entirely in one pan. Add a side of flatbreads or turmeric brown rice, and dinner’s ready.
Key Ingredients + Substitutions
- Eggplant [Aubergine]: Globe eggplant (i.e. the classic purple variety) works best here.
- Chickpeas: Use canned or home-cooked chickpeas.
- Coconut Milk: Look for full fat unsweetened Thai-style canned milk. For a lower fat version, you can use “light”, but the texture will be less creamy.
- Spices: This Indian-inspired curry calls for a variety of spices to achieve a well-rounded, balanced flavor. The garam masala (a commonly used Indian spice blend) does a lot of the heavy lifting.
- Citrus Juice: Adding lemon or lime juice at the end offsets the richness of the curry.
How to Make Eggplant Curry (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Salt the Eggplant
Cube the eggplant and layer it into a colander with salt. Set aside for at least 15 minutes to allow the salt to draw out moisture. (This step helps reduce eggplant’s inherent bitterness.)
Then rinse the eggplant and pat it dry in a kitchen towel.
Step 2: Brown the Eggplant
Cook the eggplant in a pan with oil until it is soft and golden, about 10 minutes. Keeping the pan covered with a lid during browning helps to soften the eggplant and speeds up the cooking process.
Remove eggplant and set aside.
Step 3: Fry the Onions
Toast the cumin seeds in the empty skillet for a minute, then add the onions and cook until they’re golden. Then add the garlic, ginger, and dried spices.
Step 4: Simmer the Curry
Lastly, add the eggplant back in, along with the tomato sauce, coconut milk, and chickpeas. Cook for 10 minutes.
Step 5: Serve the Curry
Sprinkle with plenty of cilantro, and serve with rice or flatbreads.
Important Recipe Tips
Make Sure Your Spices Are Fresh (!)
This specific combination of spices is arguably the most important element of the recipe. A little-known fact is that ground spices are meant to be used within 6 to 12 months. While spices don’t necessarily expire or become moldy, they do lose potency over time.
Some spices may also take on an unpleasant taste after sitting around for too long. If you suspect your spices are on the older side, go ahead and replace them.
Simmer on Low Heat
Avoid rapidly boiling the curry after you have added the coconut milk, to prevent the milk from curdling. (The curry will still be perfectly edible in case of curdling – it just won’t look as creamy.)
Frequently Asked Questions
I prefer to leave the skin on because that’s where the majority of the eggplant’s nutrients are; the skin also helps the eggplant pieces stay intact during cooking. However, if you prefer for the eggplant to break down, go ahead and peel it. Additionally, some people have trouble digesting eggplant, in which case peeling definitely helps.
I strongly discourage skipping this step because eggplant naturally contains a lot of moisture and some bitterness. The salt literally helps the eggplant “sweat out” the excess moisture and bitter flavor.
The majority of the salt from the salting step gets washed off, so be sure to still season the eggplant when cooking it.
This curry calls for half a can of coconut milk (annoying, I know). Leftover milk can be transferred to an airtight container, stored in the fridge, and used within 3 days; alternatively, it can be frozen for up to 3 months. Here are some other recipes that use half a can: Palak Tofu, Polish Pickle Soup, and Creamy Tomato Beans.
More Indian-Inspired Recipes to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Eggplant Chickpea Curry
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Description
Serve this eggplant [aubergine] curry with rice or flatbreads.
Ingredients
- 1 medium globe eggplant (about 1 1/4 pounds)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon cumin seeds* (see note below)
- 1 medium white or yellow onion, sliced
- 4 medium garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon chili flakes
- One 15-ounce can of chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- One 8-ounce can tomato sauce
- Half a 13-ounce can (about 1 cup) unsweetened full-fat coconut milk*
- 1 tablespoon lemon or lime juice
- Cilantro, for serving
Instructions
- Cut the eggplant into 3/4-inch cubes. Place a layer of cubes in a colander and sprinkle with salt. Continue layering in the eggplant and salt, and set aside until the eggplant looks sweaty, 15 to 20 minutes.
- Rinse the eggplant under running water, transfer to a clean kitchen towel, and pat dry.
- Heat 2 tablespoons oil in a large high-sided non-stick skillet (or Dutch oven) over medium heat. Add the eggplant, and season with pinches of salt and pepper. Cover tightly with a lid and cook, stirring occasionally, until the eggplant is soft and nicely browned, 10 to 12 minutes. Remove eggplant and set aside.
- Add the remaining tablespoon of oil to the skillet and add the cumin seeds. Let them sizzle until they’re golden and fragrant, about 1 minute. Then add the onion with 1/4 teaspoon salt, and stir to combine. Cook until the onion is lightly golden but still crunchy, about 8 minutes. Then stir in the garlic, ginger, garam masala, coriander, turmeric, chili flakes, and lots of black pepper, and cook for 1 minute more.
- Next, add the chickpeas, tomato sauce, coconut milk, and browned eggplant. When the liquid comes to a boil, reduce the heat to low, cover tightly with a lid, and simmer gently for 10 minutes.
- Turn the heat off and add the lemon. Taste and adjust the seasonings if needed. Serve garnished with cilantro.
Notes
- If you choose to use ground cumin, add it in the same step as the other dried spices (instead of before the onion).
- For a lower fat version, you may use “light” coconut milk.
Nutrition
- Serving Size: 1/4 of the recipe (without side dish)
- Calories: 280
- Sodium: 750 mg
- Fat: 14.6 g
- Saturated Fat: 4 g
- Carbohydrates: 33.4 g
- Fiber: 10.9 g
- Protein: 6.8 g
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