This roasted eggplant and chickpea coconut curry is incredibly simple to make and FULL of flavour. It comes together in under an hour and most of that time is dedicated to roasting the eggplant and chickpeas. You can expect to be comforted and nourished by this curry bowl, which is exactly what I’ve been craving as the cold temperatures have set in.
To make this delicious curry, you’ll start by tossing the eggplant and chickpeas with olive oil, curry powder, cumin and salt. I find roasting the eggplant with the spices provides greater flavour and texture as opposed to only simmering in the liquid. As well, roasted chickpeas become crisp and crunchy; perfect for topping this curry with. However, I know we are all busy so feel free to turn this into a one-pot meal by adding the cubed eggplant, chickpeas and spices right after you add the curry paste to your pot. It will still be delicious and save a bit of time.
While the eggplant and chickpeas are in the oven, you’ll get started on the curry base. Once you have sautéed the onion, garlic and ginger, add the curry paste. I use this brand. Then simply add the coconut milk and canned tomatoes. Bring to a boil, simmer until the flavours intensify and meld together, toss in the eggplant and peas and voila! You have a rich and flavourful curry ready to be topped with those perfectly spiced chickpeas and cilantro.
Of course this curry is delicious on its own, but I recommend serving it with basmati rice and warm naan to sop up the amazing curry. My favourite thing: sopping up delicious sauces with warm bread. The simple pleasures, right?
A quick note on meal planning and prep. Everyone has different ideas about what ‘meal prep’ means. Personally, I go about it in a few different ways. One of which is to choose some of the meals I want to make for the upcoming week. Usually this happens on Sunday for me. Then I will choose specific ingredients or components of the meal to make; usually those with the longest cooking times. In this case you could roast the eggplant and chickpeas ahead of time. The chickpeas will lose their ‘crispness’ when made ahead so throw them on a pan and broil for about 10 mins or until crunchy again while making the curry; shaking the pan occasionally. If you’re serving the curry with rice, then that would also be great to do in advance.
I hope you love this roasted eggplant and chickpea coconut curry as much as I do!
- 1 medium Italian eggplant, cut into ¾ inch (2 cm) pieces
- 1 can (13.5 oz/400 ml) chickpeas, drained and rinsed
- 3 tbsp (45 ml) neutral oil (i.e. grape seed), divided
- 2 tsp (10 ml) curry powder, divided
- 1 tsp (5 ml) cumin, divided
- ½ tsp (2.5 ml) salt, divided
- 1 tbsp (15 ml) coconut oil
- 1 small onion, diced
- 1 tbsp (15 ml) ginger root, finely minced
- 2 garlic cloves, minced
- 2 – 3 tbsp (30 – 45 ml) Indian curry paste, adjusted to taste (I used Madras)
- 1 can (13.5 oz/400 ml) coconut milk
- 1 can (28 oz/796 ml) diced tomatoes
- 1.5 cups (375 ml) frozen peas
- ½ tsp (2.5 ml) salt
Garnish: cilantro, lime wedges, sesame seeds
- Preheat oven to 400℉ (205 ℃). Line two baking sheets with parchment paper.
- Toss cubed eggplant with 2 tbsp (30 ml) oil, 1 tsp (5 ml) curry power, ½ tsp (2.5 ml) cumin and ¼ tsp (1 ml) salt on baking sheet. Spread evenly.
- Do the same with the chickpeas, using remaining 1 tbsp (15 ml) oil and remaining one-half of spices.
- Roast eggplant for 20-30 minutes, stirring at the half-way point. Remove from oven when the eggplant is lightly browned and soft on the inside. Set aside.
- At the same time, roast the chickpeas for 30 minutes, stirring at the half-way point. Remove from oven when they are crunchy. Set aside.
- Meanwhile, add coconut oil to a large pot, set over medium heat. Once oil has heated, add onion and cook until translucent. Add ginger, garlic and curry paste. Cook, stirring, for a couple of minutes, until fragrant.
- Add coconut milk. Stir. Add tomatoes and salt. Bring to a boil, reduce to a simmer and cook for 10 minutes. Add cooked eggplant and peas; simmer for another 5 minutes.
- Serve over rice, with a side of naan, if desired.
- Garnish with crunchy chickpeas. Optionally you can also garnish with cilantro, sesame seeds and lime wedges.
Make Ahead and Timing: The eggplant and chickpeas can be roasted ahead of time.
Dietary Considerations: Vegetarian, Vegan