Vegan Eggplant Curry Recipe: A Cozy Bowl of Comfort
Spice up your night with this vegan eggplant curry recipe! A healthy weeknight dinner with roasted eggplant and chickpeas—ready in 45 minutes.
Ingredients
For the Eggplant:
- 2 large eggplants (globe, Italian, or Japanese) – The creamy, hearty star.
- 2 tbsp olive oil – For roasting (or use peanut, canola, or sunflower oil).
- Salt and black pepper to taste – Basics that bring it to life.
For the Curry:
- 2 tbsp olive oil – For sautéing (or skip for oil-free).
- 1 yellow onion, finely chopped – Sweet and savory depth.
- 3 garlic cloves, grated – Bold and aromatic.
- 1 tbsp grated fresh ginger – A zesty kick.
- 2 tsp curry powder – The essential spice backbone.
- 1 tsp cumin seeds (whole or ground) – Warm and earthy.
- 1 tsp ground coriander – A citrusy note.
- 1 tsp turmeric powder – Golden and grounding.
- ½ tsp red pepper flakes – Adjustable heat (essential!).
- ½ tsp black pepper – A subtle bite.
- 1 ½ cups vegetable broth – Keeps it saucy and light.
- 1 can (14 oz) crushed tomatoes – Rich and tangy.
- 1 can (14 oz) chickpeas, rinsed and drained – Protein-packed goodness.
- 1 cup full-fat or reduced-fat coconut milk – Creamy richness (or use soy milk).
- 1 tsp garam masala – A fragrant finish.
- Salt to taste – Your call.
To Serve:
- Cooked basmati rice – The perfect pairing.
- Fresh lemon juice – Brightens every bite.
- Fresh cilantro (or parsley) – A fresh garnish.
- Optional: yogurt, naan, or flatbread – For extra indulgence.
These ingredients blend into a vegan eggplant curry recipe that’s ideal for cozy plant-based curries.
Instructions
Step 1: Roast the Eggplant
Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes, toss with 2 tablespoons of olive oil, salt, and black pepper, and spread them in a single layer. Roast for 20–25 minutes until tender and slightly charred. No oven? Skip this and add raw eggplant later.
Step 2: Sauté the Base
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3 minutes, stirring until softened. Stir in the grated garlic and ginger, cooking for another minute—your kitchen will smell incredible.
Step 3: Toast the Spices
Lower the heat to low and sprinkle in the curry powder, cumin seeds, coriander, turmeric, red pepper flakes, and black pepper. Toast for 1 minute, stirring constantly, until the spices bloom and coat the onions in aromatic goodness.
Step 4: Simmer the Curry
Pour in the vegetable broth, crushed tomatoes, chickpeas, and coconut milk. Season with salt to taste, stir well, and bring to a simmer over medium heat. Let it cook for 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Step 5: Add the Eggplant
Once roasted, add the eggplant cubes to the curry. Stir gently to coat them in the sauce, then simmer for 5–10 more minutes until the eggplant soaks up the flavors and the curry reaches your perfect consistency.
Step 6: Finish and Serve
Turn off the heat, sprinkle in the garam masala, and stir. Let it sit for a minute to meld, then serve over basmati rice with a squeeze of lemon juice and a sprinkle of cilantro or parsley. Add yogurt or naan if you’re feeling fancy!