Roasted Eggplant and Chickpea Curry
20min
40min
4
445
Chef's Note
This curry tastes even better the next day as the flavors deepen overnight. For a spicier version, add 1-2 diced jalapeños or 1/2 teaspoon of red pepper flakes. If you're short on time, you can skip roasting the eggplant and add it directly to the curry, though the roasted version adds a deeper flavor profile.
Tags
Ingredients
2 medium, cut into 1-inch cubes eggplants
2 cans (15 oz), drained and rinsed chickpeas
2 tablespoons coconut oil
1 large, diced red onion
4 cloves, minced garlic
2 tablespoons, grated ginger
1 large, diced red bell pepper
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon cumin
1 can (14 oz) coconut milk
1 can (14 oz) crushed tomatoes
3 cups, fresh spinach
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup, chopped fresh cilantro
1/3 cup, roasted and unsalted cashews
1 cups, uncooked basmati rice
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Toss the eggplant cubes with 1 tablespoon of coconut oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet.
- 3
Roast the eggplant for 25 minutes, turning halfway through, until golden brown and tender. Set aside.
- 4
While the eggplant roasts, cook the basmati rice according to package instructions.
- 5
In a large, deep skillet or Dutch oven, heat the remaining 1 tablespoon of coconut oil over medium heat.
- 6
Add the diced red onion and cook for 4-5 minutes until softened and translucent.
- 7
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- 8
Add the diced red bell pepper and cook for 3 minutes until it begins to soften.
- 9
Stir in the curry powder, turmeric, garam masala, and cumin. Cook for 1 minute, stirring constantly to bloom the spices.
- 10
Add the crushed tomatoes and coconut milk, stirring to combine. Bring to a gentle simmer.
- 11
Add the drained chickpeas and roasted eggplant to the curry mixture. Stir gently to combine and simmer for 10 minutes.
- 12
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 13
Add the lemon juice and remaining salt and pepper. Taste and adjust seasonings if needed.
- 14
Remove from heat and garnish with chopped cilantro and roasted cashews.
- 15
Serve the curry over the cooked basmati rice.
Nutrition Information (per serving)
445
15g
58g
18g
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