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Easy Eggplant Chickpea Curry (Vegan, Gluten Free)

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Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. It's also naturally vegan, gluten free, and loaded with protein.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 servings 1x
  • Category: Plant-Based
  • Cuisine: Healthy

Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. It’s also naturally vegan, gluten free, and loaded with protein.

Ingredients

Scale
  • 2–3 Tablespoons olive oil
  • 1/2 yellow onion, diced
  • 2 small-medium eggplants, chopped
  • 1/2 cayenne pepper, minced (optional)
  • 2–3 cloves garlic, minced
  • 1 can (15 oz/425g) chickpeas*, drained and rinsed
  • 1–2 Tablespoon curry powder (or 1 tbsp curry paste instead)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • Salt & pepper
  • 1 can (400 ml) unsweetened coconut milk

Instructions

  1. Heat a large pan with olive oil. Once the oil is hot, add onions and eggplants and cook on medium heat for about 5 minutes, stirring often. Add cayenne pepper, garlic, and cook for one more minute. Add olive oil at anytime if it’s too sticky.
  2. Drain and rinse the chickpeas*, and add them to the pan.
  3. Add all the spices, season with salt and pepper, and stir well. Cook for one more minute.
  4. Pour coconut milk and simmer for another 4-5 minutes, with a lid on.
  5. Serve your curry with yasmin rice and a side of fresh cilantro.

Notes

* You can keep the chickpea water to make some vegan chocolate mousse for dessert.

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