Description
Buttery-tender eggplant cubes in a creamy and aromatic Indian-inspired curry sauce. Serve with basmati rice or naan for a balanced, flavorful dinner.
Ingredients
- 2 medium eggplants (1¼ lbs / 560 g), cut into cubes, tossed with 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- 2 tsp curry powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- ¼ tsp red pepper flakes
- ½ tsp black pepper
- 1 tsp salt
- 2 cups vegetable broth (or more to taste)
- 1 can (15 oz) chickpeas, drained (or 1½ cups cooked chickpeas)
- 1 can (15 oz) crushed tomatoes
- 1 can (14 oz) coconut milk
- 1 tsp garam masala
- Serving suggestions: lemon wedges, fresh cilantro, 1–2 cups basmati rice or naan, 4 tbsp plain or Greek yogurt
Instructions
- Preheat oven to 430°F / 220°C. Line a baking sheet with parchment paper.
- Cube the eggplants and toss with olive oil, salt, and pepper. Roast for 25 minutes until browned.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven. Sauté onion for 3 minutes.
- Add garlic and ginger, sauté 1 more minute.
- Lower heat to low; add curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast 1 minute.
- Add vegetable broth, chickpeas, crushed tomatoes, coconut milk, salt, and black pepper. Simmer 20 minutes.
- Stir in roasted eggplants and garam masala; simmer 5 more minutes.
- Serve with rice or naan, topped with lemon, yogurt, and fresh cilantro.
Notes
- Roasting the eggplant adds depth of flavor but is optional.
- Adjust spices to taste; you can substitute similar ingredients if needed.
- Dish keeps well for meal prep: refrigerate 3–4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cook
- Cuisine: Indian-Inspired