Vegan Chickpea Eggplant Curry

AppetizersDessert

Vegan chickpea curry with eggplant and coconut. This creamy and delicious vegetarian comfort meal is ready in 25 minutes. The recipe is vegan, gluten-free, oil-free, protein-rich, free of chicken, and quick to make.

Ingredients

One 15-ounce can chickpeas drained and rinsed
2 small eggplants or 1 big one
1/2 large onion diced
2-3 cloves garlic minced
1 cup coconut milk canned (or light coconut milk)
1-2 tbsp curry powder (you can use curry paste instead)
1-2 tsp onion powder
1/2 tsp ground cumin (or more to taste)
1/4 tsp turmeric (optional)
1/4 tsp smoked paprika (optional)
1/4 tsp cayenne pepper (optional)
salt and pepper to taste
cooked rice of choice (I use Yasmin rice)
spinach or fresh coriander for serving

Instructions

Chop the eggplant and onion into small pieces and heat a little oil (or water) in a pan over medium heat. Add onion and eggplant and cook on medium heat for about 10 minutes. Add the garlic:
Drain and rinse chickpeas and add them to the pan
Add coconut milk, spices + salt and pepper to taste. Simmer for about 5 minutes:
Serve your curry with cooked rice of choice. My favorite is Yasmin rice. Decorate with either spinach or fresh coriander. Enjoy!

Note: https://elavegan.com/vegan-chickpea-curry-oil-free-recipe/