Vegan eggplant and chickpea curry
Curry is definitely one of my favorite meals. It is perfectly flavored, a little bit spicy and so creamy. Such perfect comfort food. This vegan eggplant and chickpea curry are one of those meals you will want to cook every week!
The full recipe is vegan and naturally gluten-free.
The eggplant gave the curry a special creaminess and softness. I also used coconut cream, so it is super creamy and extra delicious. Curry is simply perfection. Serve it with rice and fresh veggies.
Curry is so flavorful
You can cook curry with different types of veggies and always create a new flavor, which is totally awesome.
Feel free to add whatever you have at home and I'm sure you will create amazing flavors. However, don't forget to add spices! I suggest you buy a curry spice mix because it is a lot easier than buying every single herb.
So now we have flavors from veggies and spices, but the curry needs something to be even better, that's why coconut milk/cream is commonly used. It gives an almost tropical taste, but trust me, it is so delicious.
Let's make this incredible eggplant and chickpea curry
First, chop eggplant into a smallier pieces and grate a carrot, so you will have eveyrhing ready for you.
Put the oil into a pan and fry the garlic until fragrant, then add in curry mix spice and tomato puree. This will create an amazing irresistible flavor. Saute for a few seconds, but keep an eye on it. It can burn really easily.
Now, for the main ingredients:
- eggplant
- carrot
- chickpeas
- coconut milk
- water
These are our main ingredients, for this curry.
Now, you can add in chopped eggplant, shredded carrot, and cooked chickpeas. Saute for a few minutes and add in coconut milk from a can and water.
You can also use coconut cream if you can find it in a store, but regular coconut milk in a can will be alright.
Cover with lid and simmer for at least 15 minutes, or until the veggies are cooked completely.
When the veggies are nicely soft, add in lemon juice, salt, pepper and cilli powder.
Serve with rice and fresh veggies. Enjoy!
This Vegan eggplant and chickpea curry is so creamy, extra flavorful and so delicious. This meal goes so well with a bowl of rice and some veggies. The full recipe is super simple and easy to make. Let's make an amazing and cozy dinner!
This eggplant and chickpea curry is:
- Vegan
- Gluten-free
- Easy to make
- 100% delicious
if you are searching for healthy main recipes, these are my favorite ones:
CREAMY VEGAN LENTIL STEW
EASY VEGAN SOY PATTIES
VEGAN WHITE BEAN PASTA SAUCE WITH ROASTED BRUSSELS SPROUTS
CREAMY ROASTED RED PEPPER PASTA SAUCE – VEGAN
AMAZING VEGAN TEMPEH MEATBALLS
Vegan eggplant and chickpea curry
Ingredients
- 2 tbsp oil
- 2 cloves garlic
- 2 tsp curry spice mix
- 2 tbsp tomato puree
- 1 medium eggplant
- 1 shredded carrot
- 2 cups cooked chickpeas
- 1 can coconut milk
- 1 cup water
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/3 tsp black pepper
- 1/2 tsp chili powder
Instructions
- First, put the oil into the pan along with chopped garlic. When it turns fragrant add in the curry spice mix, tomato puree, and saute for a few seconds.
- Now it's time to add in chopped eggplant, carrot, and chickpeas. Cook for a few minutes.
- Then add in coconut milk, water and cook for at least 15 minutes or until the veggies are completely cooked.
- When it's done, add lemon juice, salt, pepper, and chili. Enjoy with rice and fresh veggies.
IF YOU HAVE PINTEREST YOU CAN FOLLOW ME HERE, AND PIN THE FOLLOWING PICTURE IF YOU LIKE THIS RECIPE!
