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+ servings

Eggplant Chickpea Curry Recipe

A hearty and flavorful curry made with eggplant and chickpeas.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 1 can chickpeas drained and rinsed
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 can coconut milk
  • 1 cup vegetable broth
  • to taste salt
  • to taste black pepper
  • 1 tablespoon olive oil

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  3. 3. Add diced eggplant and cook until it starts to soften.
  4. 4. Stir in curry powder, cumin, and turmeric. Cook for another minute.
  5. 5. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
  6. 6. Reduce heat and let it cook for about 20 minutes, until the eggplant is tender.
  7. 7. Season with salt and black pepper to taste.
  8. 8. Serve hot with rice or naan.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Sodium: 400mg | Potassium: 500mg | Fiber: 7g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg

Keywords

Curry, Vegetarian
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