Description
This Chickpea Eggplant Coconut Curry is a delicious vegan dish featuring tender eggplant and protein-rich chickpeas in a creamy coconut milk sauce, enhanced with aromatic spices. Perfect for a cozy dinner or meal prep, it pairs wonderfully with rice or quinoa.
Ingredients
Scale
- 1 medium eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon vegetable oil (or coconut oil)
- 1 cup vegetable broth (or water)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Wash the eggplant thoroughly, cut off the ends, and dice it into bite-sized pieces. You can keep the skin on for added texture.
- Finely chop the onion, mince the garlic, and grate the ginger.
- Rinse the chickpeas under cold water in a colander.
- Gather all your spices: curry powder, ground cumin, turmeric, and chili powder.
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes.
- Sprinkle in the curry powder, ground cumin, turmeric, and chili powder. Stir and let the spices toast for about 1 minute.
- Add the diced eggplant, stirring to coat with the spices. Cook for about 5 minutes.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- Once simmering, add the drained chickpeas and soy sauce. Stir and let the curry simmer for 20-25 minutes, stirring occasionally.
- Check the consistency; add more broth if too thick, or let it simmer uncovered if too thin. Season with salt and pepper to taste.
- Remove the curry from heat and let it sit for a few minutes.
- Prepare your rice or quinoa according to package instructions.
- Serve the curry over a bed of rice or quinoa, garnished with freshly chopped cilantro.
Notes
- Adjust the chili powder to your preferred spice level.
- This curry can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes