Creamy Eggplant & Chickpea Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 fragrant, coconut-infused curry featuring tender eggplant and chickpeas in a creamy sauce, finished with fresh herbs and lime. This Indian recipe (vegetarian), ready in about 55 minutes, pairs eggplant, coconut oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

2 medium (1.5 lbs), cut into 1-inch cubes eggplant
2 tbsp (divided) coconut oil
1 large, finely chopped onion
3 cloves, minced garlic
1 tbsp, minced ginger
1 tbsp curry powder
1/2 tsp turmeric
1 (14 oz) can coconut milk
1 (15 oz) can, drained and rinsed chickpeas
1 cup diced tomatoes
2 tbsp lime juice
1/4 cup, chopped fresh cilantro
1/4 tsp salt

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Instructions

Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add cubed eggplant and cook for 8-10 minutes, stirring occasionally, until starting to brown and soften.
Step 2: Add 1 tbsp coconut oil, chopped onion, and cook for 5 minutes until golden. Add minced garlic and ginger, and cook for 1 minute until fragrant.
Step 3: Stir in 1 tbsp curry powder and 1/2 tsp turmeric, cooking for 30 seconds until aromatic. Add drained chickpeas and diced tomatoes, and cook for 5 minutes.
Step 4: Pour in 1 (14 oz) can coconut milk and bring to a gentle simmer. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until eggplant is very tender and sauce has thickened.
Step 5: Stir in 2 tbsp lime juice and 1/4 cup chopped cilantro. Season with 1/4 tsp salt. Simmer for 2 more minutes until flavors meld.