There’s nothing more satisfying than a warm meal full of spices, flavor, and aroma. When it comes to intense flavors, a vegan curry dish never disappoints.
This plant-based Eggplant Chickpea Curry is protein-packed, with plenty of spices, and an irresistible creaminess. The combination of eggplant, tomatoes, coconut milk, and spices creates a deep yet bright flavor that makes this rich curry dish a complete savory experience.
Being completely aware that this is a simplified version of any original eggplant curry recipe, I love how easy, affordable, and quick it is to make this recipe. It only takes a few ingredients and lots of spices to create a meal that you can enjoy for days! It’s excellent for meal prep. It stores and freezes so well.
Besides being comforting and delicious, this vegan chickpea curry is also affordable. It makes 6 servings for $12!
Yield: 6 servings
Prep time: 10 min
Cooking time: 40 min
Total time: 50 min
1 yellow onion
4 red Roma tomatoes
1 can chickpeas (garbanzo beans) (15 oz)
1 can unsweetened coconut milk (14 oz)
1 bunch cilantro
1 tsp minced garlic
1 tsp ground cumin
1 tsp coriander
½ tsp turmeric
½ tsp ground cinnamon
3 tsp curry powder
Salt to taste
A drizzle of olive oil
Chop the onion into small pieces.
Chop the tomatoes into small pieces.
Chop the eggplant into small pieces.
Remove the leaves from the cilantro bunch.
Heat a pot. Once it’s hot, add a drizzle of olive oil, minced garlic, the onion pieces, salt to taste, ground cumin, coriander, turmeric, ground cinnamon, and curry powder. Cook for 5 min or until the onion is translucent. Let the spices infuse the flavor and aroma.
Add the tomato and cook for a few minutes. They should be tender and have released a little bit of juice.
Add the eggplant pieces and the entire can of coconut milk. Cook partially covered for 30 min.
Rinse the chickpeas to remove excess sodium and add them to the pot. Cook for 10 min.
Add the cilantro leaves and stir for a few minutes. Reserve some leaves for presentation.
Store in an airtight container for up to a week.
Freeze for up to a month. This recipe freezes perfectly.
Serve on a bed of brown rice with a squeeze of lime juice and a side of pita bread.
$12. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
* Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage. They provide a good amount of fiber, vitamins, and minerals. Eggplants are also high in fiber and polyphenols, both of which may help reduce blood sugar levels.
*Chickpeas are high in protein and fiber, which makes them a filling food that may help lower appetite throughout the day. Chickpeas are an excellent source of protein with a variety of health benefits ranging from weight management and blood sugar levels to bone health.
The fiber in chickpeas is mostly soluble, meaning it blends with water and forms a gel-like substance in the digestive tract. This may help increase the healthy bacteria in your gut and prevent the overgrowth of unhealthy bacteria. And what’s more, they’re incredibly versatile, affordable, and convenient.
*Coconut milk: About 93% of its calories come from fat, including saturated fats known as medium-chain triglycerides (MCTs). Overall, cholesterol and triglyceride levels improve with coconut intake. In cases where “bad” LDL cholesterol increases, “good” HDL typically increases as well. Coconut milk is full of nutrients like manganese and copper. Including moderate amounts in your diet may boost your heart health.
Did you try this healthy and easy eggplant chickpea curry recipe? Let me know in the comments below and/or tag your creation on Instagram #thehoneyboost.