This vegan chickpea eggplant curry is full of flavour, warming and nourishing! It can be made in just about 40 minutes and requires only one single pot. It’s naturally gluten-free and made super creamy with coconut milk!
What’s more comforting than a warm curry during these winter months?
It has been really cold here this past week and I have been eating some form of curry pretty much every night. I try to include legumes into my diet every day and curries are a great way to do that! Some nights I make it with red lentils like in my Red lentil curry with coconut milk and other nights I use chickpeas like I do here.
It comes together easily and quickly which make it the ideal weekday dinner.
It is perfect served over rice (brown or white, whichever you prefer) but also goes well with bread, quinoa, potatoes or even just on its own.
Make a bigger batch of it and eat the leftovers for lunch the remaining days of the week, or freeze it for whenever you need a really quick dinner! Leftovers will most likely taste even more delicious as the spices will have blended better and matured.
I hope you’ll enjoy this recipe as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Chickpea eggplant curry
- 2 tablespoons olive oil
- 2 chopped scallions
- 2 finely minced garlic cloves
- 1 medium sized eggplant
- 2 medium sized carrots
- 1 tablespoon tomato paste
- 2 tablespoons curry powder
- 1-2 teaspoons garam masala powder
- 1 can tomatoes
- 1 teaspoon salt or to taste
- 1 can full-fat coconut milk
- 3/4 cup vegetable stock
- 2 cans chickpeas
- rice for 3-4 servings
Cook rice according to package instructions.
Preheat a large pan over medium heat and add two tablespoons of oil.
Sauté chopped scallion for 5 minutes, stirring frequently. Add the minced garlic and sauté for another 2 minutes.
Chop eggplant and carrots into small pieces and add them to the pan. Cook for 5 minutes, stirring frequently.
Add tomato paste, curry powder, garam masala powder and salt. Continue sautéing for another 2 minutes.
Add canned tomatoes, coconut milk and vegetable broth. Bring everything to a boil, then let it simmer for 10-15 minutes.
Rinse and drain chickpeas and add them to the pan. Let it simmer for 5 more minutes. Add salt and pepper to taste.
Serve with brown rice and garnish with fresh chopped parsley or cilantro.