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This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies.

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

This Simple Eggplant Curry is filled with Indian-inspired flavors. The eggplant is charred before being added to a veggie-packed yellow curry coconut sauce. Everything simmers until tender and is then served over rice. This dish is 100% dairy-free, made in one-pot and is super comforting. Perfect for when you want something cozy & veggie-packed!

Step One: Brown the Eggplant

The first step is prepping the eggplant. I opted to chop my eggplant into smaller squares for this recipe – I feel like it makes it easier to eat when all of the veggies are about the same size.

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

Once the eggplant is chopped, heat 2 tablespoons of olive oil in large skillet or stock pot over medium heat. Add the chopped eggplant and toss. Allow to brown for 10 minutes, tossing occasionally. Use tongs to remove the eggplant from the skillet.

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

TSV Tip: You don’t need to get a char on every side of the eggplant, just a couple sides works!

Step Two: Build the Curry

You want to make sure you have all of your ingredients prepped before starting this recipe. Once the eggplant is out of the skillet, everything will move pretty quickly.

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

Add a little more olive oil (and some sesame oil) to the empty skillet. Add diced onion, garlic, ginger, bell pepper, jalapeño, turmeric, yellow curry powder, coriander & pepper. Toss and cook for 1-2 minutes, or until fragrant and the veggies start to get tender.

Add some tomato paste & soy sauce and cook for another minute. Pour in a can of coconut milk & some broth and bring to a boil. Once boiling, add drained chickpeas and the charred eggplant to the skillet. Stir to combine, lower the heat and simmer for 20 minutes.

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

TSV Tip: The sauce will seem thin at first, but will thicken as it simmers.

Step Three: Finish & Serve

Once the curry is done simmering, add in some cilantro & lime juice. Give it a taste and adjust the seasonings as needed. I needed to add a pinch of salt to mine.

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

I like to serve this eggplant curry over rice with some more chopped cilantro on top and lime wedges on the side.

This is great served right away, but the flavors will continue to intensify as they sit…so the leftovers are even better!

This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com

TSV Tip: You could also skip the rice and serve this with warm naan on the side for dipping.

Simple Eggplant Curry

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies.
4 from 1 rating

Ingredients

Equipment

Instructions
 

  • Heat 2 tablespoons of olive oil in large skillet or stock pot over medium heat. Add the chopped eggplant and toss. Allow to brown for 10 minutes, tossing occasionally. Use tongs to remove the eggplant from the skillet.
  • Add the remaining olive oil & sesame oil to the empty skillet over medium heat. Add the onion, garlic, ginger, bell pepper, jalapeño & dry seasonings. Toss and cook for 1-2 minutes, or until fragrant and the veggies start to get tender.
  • Add the tomato paste & soy sauce and cook for another minute. Pour in the coconut milk & broth and bring to a boil. Once boiling, add the chickpeas and eggplant to the skillet. Stir to combine, lower the heat and simmer for 20 minutes.
  • Add the cilantro & lime juice and stir to combine. Taste and adjust the seasonings as needed.
  • Serve hot over rice with more cilantro.

Video

Notes

  • You don’t need to get a char on every side of the eggplant, just a couple sides works!
  • The coconut curry sauce with thicken as it simmers.
  • You could also skip the rice and serve this with warm naan on the side for dipping.
Calories: 494kcal, Carbohydrates: 36g, Protein: 12g, Fat: 38g
Cuisine: Indian
Course: Main Course
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This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies | ThisSavoryVegan.com