Roasted Eggplant Coconut Curry with Chickpeas
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.
Servings 4 people
Calories 450kcal
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 ½ 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.
Nutrition
Serving: 87.8g | Calories: 450kcal | Carbohydrates: 55.6g | Protein: 10.5g | Fat: 21.7g | Saturated Fat: 14.2g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 1.9g | Sodium: 297.9mg | Potassium: 822.2mg | Fiber: 12g | Sugar: 10.2g | Vitamin A: 79.3IU | Vitamin C: 15.2mg | Calcium: 92.5mg | Iron: 5.1mg