Roasted Eggplant Coconut Curry with Chickpeas

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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.

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.

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