Description
Eggplant Curry is a creamy, aromatic Indian-inspired dish featuring tender roasted eggplant, chickpeas, tomatoes, coconut milk, and fragrant spices. It is an easy plant-based dinner that pairs perfectly with basmati rice or naan.
Ingredients
- 2 medium eggplants, about 1 1/4 pounds or 560 grams, cubed
- 1 1/2 tablespoons olive oil, for roasting
- 1/2 teaspoon salt, for roasting
- 1/4 teaspoon black pepper, for roasting
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 teaspoon garam masala
- 4 lemon wedges, for serving
- 1 handful fresh cilantro, for serving
- 1 to 2 cups basmati rice or naan bread, for serving
- 4 tablespoons plain or Greek yogurt, for serving
Instructions
- Preheat the oven to 430°F (220°C) and line a baking sheet with parchment paper.
- Cut the eggplants into 1-inch cubes. Toss them with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer on the baking sheet and roast for about 25 minutes, or until browned.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add the chopped onion and sauté over medium heat for 3 minutes.
- Add the grated garlic and ginger and sauté for 1 more minute.
- Reduce the heat to low. Add the curry powder, ground coriander, cumin, turmeric, and red pepper flakes. Toast the spices for about 1 minute until fragrant.
- Add the vegetable broth, drained chickpeas, crushed tomatoes, and coconut milk. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer over medium heat for 20 minutes, stirring occasionally.
- Add the roasted eggplant and garam masala. Stir well and simmer for 5 more minutes, until the eggplant is coated in the sauce and the curry reaches your desired consistency. Taste and adjust the seasoning.
- Serve with fluffy basmati rice or warm naan bread. Finish with lemon or lime juice, a dollop of plain or Greek yogurt, and fresh cilantro.
Notes
- Roasting the eggplant is recommended because it adds extra flavor and helps the eggplant become tender. If preferred, add raw cubed eggplant directly to the curry with the chickpeas.
- Olive oil can be replaced with avocado oil, coconut oil, or another neutral vegetable oil.
- Shallots can be used instead of onion, and garlic and ginger paste can replace fresh garlic and ginger.
- If you do not have garam masala, substitute 1/4 teaspoon cinnamon.
- Eggplant can be replaced with cauliflower, broccoli, sweet potato, or pumpkin.
- Chickpeas can be replaced with cooked or canned lentils.
- Vegetable broth can be replaced with water, and crushed tomatoes can be replaced with diced tomatoes or tomato puree.
- Coconut milk can be replaced with light coconut milk, heavy cream, non-dairy cream, or blended cashews.
- The curry keeps well in an airtight container in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- The flavor develops further after resting, making this curry excellent for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake, Stove Top
- Cuisine: Indian-Inspired