Vegan Chickpea Eggplant Curry

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.


  • 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


  • 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!


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