Vegan Chickpea Eggplant Curry

If you no longer want savory chicken, beef or shrimp curry for dinner, just give this vegan chickpea eggplant curry a go. Chickpea and eggplant combine with Yasmin rice, coconut milk, diced onion, curry powder, minced garlic, ground cumin, and salt and pepper (to taste) in this curry. A serving is enough to keep you energized for hours. Then, I prefer it for lunch to dinner.

Although this curry does not have any meat inside, it’s still nutritious. You can definitely guess why. Chickpea and eggplant themselves are rich in vitamins and mineral. The both also combine well with other ingredients, making the food full of tastes and flavors. Although I’m not on vegan diet or a fan of vegan food, I still fall for this curry. Just give them a try to vary daily meals!

This vegan chickpea and eggplant curry is also a great way to vary your vegetable meals. It makes them less boring, and your kids are glad to eat up all vegetables in their bowl. Spend 25 minutes, and it is available on your dinning table. Let’s check it out!

Vegan Chickpea Eggplant Curry

Recipe by GenevaWatsonCourse: Dinner, MainCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

1

hour 

10

minutes

If you no longer want savory chicken, beef or shrimp curry for dinner, just give this vegan chickpea eggplant curry a go. Chickpea and eggplant combine with Yasmin rice, coconut milk, diced onion, curry powder, minced garlic, ground cumin, and salt and pepper (to taste) in this curry.

Ingredients

• 2 small eggplants or 1 big one

• 1 can (15oz) chickpea, drained and rinsed

• cooked rice of choice (Yasmin rice)

• 1 cup coconut milk canned (or light coconut milk)

• 1-2 tbsp. curry powder (or curry paste )

• 1/2 large onion, diced

• 2-3 cloves garlic, minced

• 1-2 tsp onion powder

• 1/2 tsp ground cumin (or more to taste)

• salt and pepper to taste

• 1/4 tsp turmeric (optional)

• 1/4 tsp smoked paprika (optional)

• 1/4 tsp cayenne pepper (optional)

• spinach or fresh coriander for serving

Directions

• Chop eggplant and onion into small pieces.
• Heat a little oil in a pan over medium heat. Add onion and eggplant, for about 10 minutes until tender. Add garlic and stir for a minute or two.
• Drain and rinse chickpeas and add them to pan.
• Add coconut milk, curry powder, onion powder, ground cumin, turmeric, smoked paprika and cayenne pepper. Season with salt and pepper to taste. Stir to well combine and let simmer for about 5 minutes.
• Once done, remove from heat and let cool for 4 minutes. Serve with cooked rice. Garnish with spinach or fresh coriander, if desired.
• Enjoy!