Roasted Eggplant Coconut Curry with Chickpeas

Looking for a cozy, plant-based curry that makes the most of late-summer or early-fall produce? This Roasted Eggplant Coconut Curry is rich, comforting, and deeply flavorful. It has tender cubes of eggplant, hearty chickpeas, and a creamy coconut base infused with warming spices. This simple and satisfying coconut curry is naturally vegan and gluten-free.

Roasting eggplant brings out its natural sweetness and eliminates bitterness, making it an ideal base for creamy coconut curry. Whether you’re new to cooking with eggplant or a longtime fan, this recipe delivers deep flavor and satisfying texture.

Homemade Roasted Eggplant Coconut Curry is simpler than you might think! This delicious recipe is dairy-free, vegan, and completely plant-based and healthy.

This curry recipe is part of my collection of simple and satisfying dinners that are rich in plant-based protein and packed with flavor. I love to serve it alongside basmati rice or naan bread for a complete meal. It would also pair well with a quick salad — try this Fennel Citrus Salad with Pistachios or my Mango Black Rice Salad.

One thing I really love about this meal is that it's freezer-friendly. Feel free to batch cook it ahead of time—your future self will thank you. The creamy coconut curry base is similar to what I use in my Sweet Potato Lentil Curry, but this version really lets the roasted eggplant shine.

Looking for more ways to use eggplant this season? Readers also love this Fried Eggplant Sandwich and Brown Butter Miso Roasted Eggplant side dish.

Homemade Roasted Eggplant Coconut Curry is simpler than you might think! This delicious recipe is dairy-free, vegan, and completely plant-based and healthy.

Ingredients

This eggplant coconut curry comes together with just a handful of flavorful, plant-based ingredients. Eggplant is the star of the dish. It's roasted until golden and tender and brings a hearty, almost meaty texture that pairs beautifully with the creamy coconut milk base.

Aromatics like garlic, ginger, and onion build depth from the start, while curry powder infuses the dish with warm, savory spice. Diced tomatoes add juicy bursts of acidity to balance the richness, and a handful of fresh herbs bring a pop of color, flavor, and extra nourishment.

In my opinion, full-fat coconut milk is essential here for that velvety curry sauce that ties everything together. Use the light version at your own risk. 😉

Substitutions

  • Chickpeas - Substitute white beans or cubed tofu.
  • Eggplant - Try zucchini, cauliflower, or sweet potatoes instead. Roast the veggies in the same way, adjusting cook time as needed.
  • Coconut milk - Use unsweetened extra creamy oat milk or cashew milk for a different creamy base.
  • Spiciness: Omit cayenne for a milder dish or bump it up if you like heat.

Storage

This curry keeps well and even tastes better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot.

Freezing is also an option. Store in freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.

FAQ

What vegetables can you put in coconut curry?

Coconut curry is incredibly versatile. Besides eggplant, you can add sweet potatoes, carrots, cauliflower, bell peppers, zucchini, spinach, or even tomatoes. Feel free to swap in whatever you have on hand. (Note you may need to adjust the cook time.)

How do you make eggplant not bitter in curry?

Some cooks soak or salt eggplant before cooking to reduce bitterness. In this recipe, roasting is key. Roasting eggplant caramelizes the edges and enhances its natural sweetness, helping minimize any bitterness without soaking. (Bonus: it adds incredible flavor, too.)

Why do you soak eggplant before cooking?

Traditionally, soaking or salting eggplant was recommended to reduce bitterness or moisture content, especially with older varieties. These days, most eggplants are bred to be milder. Roasting achieves a similar effect without the extra prep time.

Why put coconut milk in curry?

Coconut milk adds a rich, creamy texture and balances spicy or aromatic flavors. It’s also dairy-free, making it a great option for vegan or plant-based curries.

馃摉 Recipe

Eggplant coconut curry with chickpeas.

Roasted Eggplant Coconut Curry with Chickpeas

Stephanie McKercher, RDN
Roasted eggplant brings a deep, savory flavor and silky texture to this vibrant coconut curry. With chickpeas for protein, warming spices, and a splash of lime for brightness, this plant-based dinner is hearty, nourishing, and packed with flavor. Serve with rice or naan flatbread for a complete meal.
4.2 from 42 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine gluten-free, Indian-Inspired, vegan, vegetarian
Servings 4 people
Calories 450 kcal

Equipment

  • rimmed baking sheet
  • large skillet

Ingredients
  

  • 1 eggplant chopped into 1-inch pieces
  • 1 tablespoon grapeseed oil or oil of choice
  • 3 garlic cloves peeled and crushed
  • Salt to taste
  • 1 tablespoon coconut oil or oil of choice
  • 1 onion diced
  • 2 teaspoon grated ginger
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1 cup diced tomatoes fresh or canned
  • 1 cup canned coconut milk (full fat)

Optional for serving:

  • Fresh herbs (such as mint, cilantro, basil, and green onions)
  • Cooked rice or naan bread

Instructions
 

  • Preheat oven to 400ºF and prepare a rimmed baking sheet lined with parchment paper or a silicone baking mat.
  • Stir eggplant pieces with grapeseed oil, garlic, and salt. Spread the eggplant pieces evenly onto the baking sheet. Transfer the baking sheet to the oven and cook 25 minutes, or until eggplant is tender and golden brown.
  • In the meantime, melt coconut oil in a large skillet over medium heat. Stir in onion and cook 5 minutes, or until translucent. Stir in ginger, coriander, turmeric, garam masala, cinnamon, cardamom, cayenne pepper (if using) and black pepper. Cook for 1 minute or until aromatic.
  • Stir in chickpeas, tomatoes, and canned coconut milk. If needed, stir in 陆 cup water, or as much as needed to cover the vegetables and chickpeas.
  • Reduce heat to low and simmer the mixture for 10 minutes, or until the sauce is reduced and thickened.
  • Once eggplant is cooked, transfer to the skillet with the curry mixture and stir until evenly coated.
  • Garnish the curry with fresh herbs and serve with cooked rice or naan flatbread if desired.

Video

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot.
  • Freezing: Store in freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.

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20 Comments

  1. Nice recipe. Although is ur tablespoon of Garam masala and coriander meant to be a teaspoon? It鈥檚 extremely pungeant.

    1. Hi Prahlad, thanks for your feedback. I'll have to make this again to see if there could've been a mistake. In general, I like a lot of spices but encourage you to adjust the recipe to fit your tastes. Thank you for trying the recipe!

    1. Hi Emily, I haven't tested this recipe with peppers but it should work. Let me know what you think if you try it.

    1. Hi Kelly, thanks for catching this mistake! I do add the water along with the coconut cream and spices. The recipe is fixed now! 馃檪

  2. 5 stars
    Loved this recipe. Thanks very much. I will make it once a week. I just have one question. If it鈥檚 called eggplant curry shouldn鈥檛 it have curry? It was simmering and it dawned on me - dude, where鈥檚 the curry? You didn鈥檛 put the curry in.

    1. Great question! Curry really just means a dish made when you simmer spices in sauce with vegetables or meat. Instead of using a single premade curry powder, you can also make your own curry mix with individual spices like I did here. The garam masala is sort of a premade mix, too, and you can use this in lieu of curry powder if needed. So glad you enjoyed the recipe! 馃檪

  3. 5 stars
    I made this tonight and it came out great. Threw some wilting broccoli in at the end and eye balled some measurements but besides that followed the recipe exactly. will definitely make again

    1. Thank you so much, Erin! I love coconut + turmeric with pretty much everything! 馃檪

  4. Curries are such an easy go-to for me! Any time I can bring out ALL my spices, I do and curry requires such 馃槈

  5. I roast eggplant all summer when my CSA share is bursting with these beauties - pinning this recipe to make for sure!

    1. Thanks, Deanna! I can't wait for this year's CSA bounty. Let me know how you like the curry! 馃檪