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Chickpea and Eggplant Curry with Coconut Milk_001

Chickpea and Eggplant Curry with Coconut Milk

Savor the rich and aromatic flavors of the Mediterranean with this Chickpea and Eggplant Curry. Infused with creamy coconut milk and a symphony of spices, this curry is a hearty and nourishing dish that's perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 400 kcal

Equipment

  • Large skillet or pot
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Can opener
  • Stirring spoon

Ingredients
  

  • 1 large eggplant about 1 lb / 450g, cut into 1-inch cubes
  • 1 can chickpeas 15 oz / 425g, drained and rinsed
  • 1 can coconut milk 13.5 oz / 400ml
  • 1 large onion about 8 oz / 225g, finely chopped
  • 2 cloves garlic minced
  • 1-inch piece ginger grated
  • 1 red bell pepper diced
  • 2 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper optional for heat
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan bread for serving

Instructions
 

  • In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Sprinkle in the curry powder, cumin, turmeric, paprika, and cayenne pepper. Cook for another minute, stirring constantly to toast the spices.
  • Add the diced eggplant and red bell pepper to the skillet, coating them with the spice mixture. Sauté for about 8-10 minutes until the vegetables start to soften.
  • Pour in the can of coconut milk and bring the mixture to a simmer. Let it cook for 15 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
  • Add the drained chickpeas to the skillet and stir well. Continue to simmer for another 5 minutes to heat the chickpeas through and meld the flavors.
  • Season the curry with salt to taste and garnish with fresh cilantro before serving.
  • Serve the curry warm over cooked rice or with naan bread on the side.

Notes

For a richer curry, you can use full-fat coconut milk.
If you prefer a thinner sauce, add a little water or vegetable broth to adjust consistency.
This curry is vegan and gluten-free, making it a versatile dish for various dietary preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Keyword Chickpea Curry, Coconut Milk Curry, Eggplant Curry, Mediterranean Curry, Vegan Curry