Roasted Eggplant Curry

Name: Roasted Eggplant Curry
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 (or 1 cup cashew cream); 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

Roasted eggplant cubes and chickpeas swim in an aromatic, warmly spiced coconut curry sauce in this Vegan Eggplant Curry recipe. Serve it with rice and vegan naan for an easy weeknight dinner or a healthy lunch!

Updated at: Wed, 29 Jul 2026 00:06:01 GMT