Chickpea and Eggplant Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming vegetarian curry featuring tender eggplant and hearty chickpeas simmered in a fragrant coconut milk and tomato base. This Indian-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs eggplant, canned chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  2. Step 2: Stir in 2 tbsp curry powder and cook for 30 seconds to bloom the spices. Add 1 cup canned diced tomatoes and 1 cup coconut milk, stirring to combine.
  3. Step 3: Add 1 medium diced eggplant (about 1 lb) and 1 can (15 oz) drained chickpeas. Season with 1 tsp salt, bring to a simmer, cover, and cook for 20 minutes until the eggplant is tender and the sauce thickens.
  4. Step 4: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped cilantro before serving with rice or flatbread.

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