One-Pot Coconut Curry Eggplant and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

A fragrant, creamy coconut curry simmered with tender eggplant and chickpeas for a comforting vegetarian stew. This Indian-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs eggplant, cut into 1-inch cubes, canned chickpeas, drained and rinsed, coconut milk 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: 15 min Cook: 25 min Serves 4 Indian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 large (about 1 lb) eggplant, cut into 1-inch cubes
1 can (15 oz) canned chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp turmeric powder
1 cup vegetable broth
2 tbsp olive oil
1 tsp salt
2 tbsp fresh cilantro, chopped
for serving lime wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until the onion becomes translucent and fragrant.
Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute until spices release their aroma. Add 1 large cubed eggplant and 1 can (15 oz) drained chickpeas, stirring to coat with the spices.
Step 3: Pour in 1 can (14 oz) coconut milk and 1 cup vegetable broth, season with 1 tsp salt, and bring to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is tender and the stew has thickened.
Step 4: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.