Simple Eggplant Curry
This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies.
Equipment
Ingredients
- 3 tablespoons olive oil separated
- 1 medium eggplant cut in cubes
- 1 tablespoon sesame oil
- 1 yellow onion diced
- 2 cloves garlic finely minced
- 1 tablespoon fresh ginger finely minced
- 1 yellow bell pepper diced
- 1 jalapeño chopped, optional
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1-2 tablespoons low sodium soy sauce to taste
- 1 15-ounce can coconut milk
- 1 cup broth I used vegan chicken broth
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons cilantro chopped, plus more for serving
- 1 lime juiced
- rice, naan optional, for serving
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.
Nutrition
Calories: 494kcal | Carbohydrates: 36g | Protein: 12g | Fat: 38g