Roasted Eggplant Curry with Chickpeas

Name: Roasted Eggplant Curry with Chickpeas
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 medium eggplants; 3 tablespoons olive oil; 2 tablespoons olive oil, for sautéing; 1 large onion, chopped; 1 red bell pepper, seeded and diced; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 2 teaspoons ground turmeric; 1 teaspoon garam masala OR use curry powder (*I prefer garam masala but curry powder works); 3 cloves garlic, minced; 2 teaspoons fresh ginger, grated (*or use 1/2 teaspoon ground ginger); 14.5 ounce can diced tomatoes; 13.5 ounce can full fat coconut milk; 15 ounce can chickpeas, drained and rinsed; 1 teaspoon salt, or more to taste; 1/2 cup fresh chopped cilantro or parsley; 4 cups cooked white or brown rice

Instructions

Prep:10minCook:50min

Indulge in a bowl of this comforting Roasted Eggplant Curry with Chickpeas. Made with simple and budget-friendly ingredients, it’s a warmly spiced and rich-flavored meal that’s perfect for easy weeknight dinners or healthy lunches!

Updated at: Fri, 24 Jul 2026 00:05:38 GMT