Chickpea and Eggplant Curry with Coconut Milk
A warming vegetarian curry featuring tender eggplant and hearty chickpeas simmered in a fragrant coconut milk and tomato base. This indian-inspired vegan (vegetarian, vegan) ready in about 45 minutes pairs medium, finely chopped onion, minced garlic cloves, minced ginger 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.
Ingredients
- 1 medium (about 1 lb), diced into 1-inch cubes eggplant
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, minced ginger
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 2 tbsp curry powder
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup, chopped for garnish cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped cilantro before serving with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Eggplant Curry with Coconut Milk take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Eggplant Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, finely chopped onion from drying out.
Can I substitute ingredients in Chickpea and Eggplant Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Eggplant Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Eggplant Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
