Curried Eggplant and Chickpea Stew
A flavorful, plant-based curry featuring protein-rich chickpeas and tender eggplant simmered in creamy coconut milk and warming spices. This quick and comforting dish is ideal for weeknight dinners, meal prepping, or anyone craving a healthy vegan option without compromising flavor.
Equipment
- 1 Chef’s Knife – for chopping vegetables
- 1 Cutting Board – for safe and clean prep
- 1 Large Skillet or Frying Pan – for cooking the curry
- 1 Garlic Press (optional) – for mincing garlic
- 1 Stirring Spoon – for sautéing and mixing
- 1 Rice Cooker or Pot – to prepare your rice
Ingredients
- 1 can 15 oz / 400 g chickpeas, drained and rinsed
- 2 small eggplants or 1 large, diced
- ½ large yellow onion finely chopped
- 2 –3 garlic cloves minced
- 1 cup 240 ml canned coconut milk (regular or lite)
- 1 –2 tablespoons curry powder or curry paste of choice
- 1 –2 teaspoons onion powder
- ½ teaspoon ground cumin or more to taste
- ¼ teaspoon turmeric powder optional
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon cayenne pepper optional, for heat
- Salt and black pepper to taste
- Cooked jasmine rice for serving
- Fresh spinach or chopped cilantro for garnish
Instructions
- Prepare and Chop the Vegetables: Begin by dicing the eggplant into small bite-sized pieces. Finely chop the onion and mince the garlic. If you prefer less bitterness, you can salt the eggplant pieces and let them rest for 10 minutes, then pat them dry.
- Sauté the Aromatics and Eggplant: In a large nonstick skillet or saucepan, heat a small splash of oil or a few tablespoons of water over medium heat. Add the chopped onion and eggplant. Cook, stirring occasionally, for about 10 minutes, or until the eggplant becomes soft and slightly golden.
- Add the Garlic and Spices: Once the eggplant is tender, stir in the minced garlic and sauté for another 60 seconds. Then sprinkle in the curry powder, onion powder, cumin, turmeric, paprika, and cayenne (if using). Stir well to evenly coat the vegetables in the spices, letting them bloom for 1–2 minutes.
- Pour in the Coconut Milk and Chickpeas: Add the chickpeas to the pan followed by the coconut milk. Stir to combine, ensuring the mixture is fully coated and fragrant. Season with salt and black pepper to taste. Reduce the heat slightly and let it simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve and Garnish: Serve the curry hot over a bed of freshly cooked jasmine rice. Top with a handful of fresh spinach or chopped cilantro for a vibrant and refreshing finish.
Notes
- Oil-Free Option: Use water or vegetable broth to sauté the vegetables instead of oil to keep the dish lighter and fully oil-free.
- Coconut Milk Variations: For a lower-fat version, use lite coconut milk. For a creamier curry, use full-fat coconut milk.
- Spice Level: Adjust the amount of cayenne pepper to your heat preference. Omit it entirely for a milder dish.
- Make It a Meal Prep: This curry stores beautifully and can be made in advance for quick weekday lunches or dinners. The flavors deepen as it sits!
- Add More Veggies: Feel free to throw in spinach, peas, or chopped tomatoes to bulk up the curry or add color and nutrients.
