Eggplant Chickpea Curry

Eggplant Chickpea Curry is vegan, gluten-free, rich, creamy, flavorsome, and healthy. It is made with eggplant and chickpeas, the gravy comes from creamy coconut milk. This curry is jam-packed with flavor and aroma from Caribbean spices like a Scotch bonnet, thyme, paprika, etc.

Curries are luscious, and despite the complexity of flavors, they are very easy to make. The same goes for this eggplant curry. It is very effortless to make, and you can get it on a plate in no more than 45 to 50 minutes. Despite being vegan, non-vegans also enjoy this curry because it is so flavorful.

The unique combination of eggplants and chickpeas makes this curry stand out from the other vegetable curries. You can serve it with rice or flatbread and enjoy it! Here is what you will need for this tasteful curry:

If you love eggplant, you will also love, Air Fryer Eggplant, Eggplant Stir Fry, and Vegan Eggplant Parmesan.

eggplant chickpea curry ingredients

Why You’ll Love This Eggplant Chickpea Curry

  • Vegan and Gluten-Free: Suitable for a variety of dietary preferences.
  • Rich and Creamy: The curry gets its luscious texture from coconut milk.
  • Bursting with Flavor: Caribbean spices like thyme, paprika, and scotch bonnet pepper infuse this dish with aromatic goodness.
  • Easy and Quick: You can prepare this curry in under 50 minutes, making it a convenient weeknight meal.
  • Versatile: Enjoy it with rice, noodles, flatbread, or even in a bread bowl for a delightful dining experience.

Ingredients Needed

  • Eggplant: The first main ingredient of this delicious curry is eggplant. When buying eggplant, please make sure you look for shiny skin that is firm to the touch. Never choose a vegetable that is mushy and very soft to the touch. Furthermore, always choose small to medium eggplants. That’s because they won’t be bitter and will have fewer seeds than large ones. Read Top 10 Health Benefits Of Eggplant.
  • Chickpeas: The next main ingredient is chickpeas. Chickpeas are naturally gluten-free and high in protein. You can go for canned chickpeas. Don’t forget to rinse them before adding them to the curry. Furthermore, you can also go for home-cooked chickpeas. Soak them for about 6 hours before cooking them. Soaking chickpeas reduces the cooking time and also some natural substances that cause bloating. You can freeze the cooked chickpeas for convenience as well.
  • Coconut milk: Coconut milk is a must ingredient for creamy curries. It adds flavor, richness, and creaminess to the curries.
  • Water: You will need water to adjust the consistency of this curry. If you are looking for more flavor, add vegetable stock instead of water as well.
  • Onion: You can use either white or red onion for this curry. Chop them finely for perfect results.
  • Garlic: You can’t miss garlic in a curry! It adds a delicious garlicky flavor and so much depth to the curry.
  • Green onions: Use both the white and green parts of the green onion.
  • Ginger: Ginger also adds a complexity of flavor to this eggplant curry.
  • Coconut oil: You can use either coconut or olive oil for this curry. Avocado oil also works well.
  • Scotch bonnet pepper: Scotch bonnet pepper is super-hot. It is a perfect ingredient for those who love heat in their curries. You can adjust the heat by adding a controlled amount of this pepper.
  • Thyme sprigs: Fresh thyme sprig is full of herbaceous flavor. It adds freshness to the eggplant and chickpea curry.
  • Curry powder: What curry is complete without curry powder? You can choose store-bought curry powder or make it at home as well. You only need chili powder, turmeric, coriander powder, cumin powder, ginger powder, and pepper.
  • Paprika: Paprika has a sweet, smoky, and spicy flavor. You can add it according to your liking. Its flavor is strong and stands out.
  • Cumin: Cumin has a warm and strong flavor, which gives the curry a unique flavor.

How To Make Eggplant Chickpea Curry

Curries are not just tasteful and rich but are convenient as well. That’s mainly because it is super easy to make and is a one-pot dish. You can effortlessly make delicious vegan chickpea and eggplant curry. Here is what you have to do:

  1. Start by heating coconut oil in the saucepan or pot. Place it on medium heat.
  2. Now add the spices, i.e., curry powder, cumin powder, and paprika, and let them cook until they turn golden. Make sure you don’t burn the spices. You can take the pan off the heat to let them cook.
  3. Now add the chopped onion and sauté it for 2 to 3 minutes until it gets tender.
  4. Add garlic, grated ginger, thyme sprig, and green onion, and cook for about 2 minutes until fragrant.
  5. Add diced eggplant. And chickpeas. Mix well so that they are coated with spices.
  6. Pour water and coconut milk and mix well. Add scotch bonnet pepper and season with salt.
  7. Stir and bring the mixture to a boil. Reduce the heat and let it simmer for 25 to 30 minutes, or until you get the thick consistency you require.
  8. As an optional step, you can mash the ingredients using a potato masher. It will create a mushy texture in the curry.
  9. Garnish it with freshly chopped parsley or cilantro and serve.

Expert Tips

You can easily make an eggplant and chickpea curry. It is a straightforward process. However, a few tricks can make them taste even better. Here is what you should keep in mind:

  • Always choose small to medium eggplant for mild flavor and few seeds.
  • To remove bitterness from eggplant, soak it in cold, salted water for about 20 minutes. Drain, rinse and let it dry.
  • If you are using frozen chickpeas, thaw them first and then add them to the curry.

Substitutions and Variations

  • You can use olive oil or avocado oil instead of coconut oil as well.
  • If you don’t want to use Scotch bonnet pepper, use red chili powder for a milder dish. To make the dish a bit spicier, you can replace the paprika powder with cayenne powder as well.
  • If you don’t have a fresh thyme stem, you can add dried thyme as well. Just remember to use less, since dried herbs are stronger than fresh.
  • Add more flavor to this chickpea aubergine curry by adding chopped or crushed tomatoes.
  • To bring in a smoky flavor to this curry, roast the diced eggplant so that it gets a golden-brown flavor. Add the roasted eggplant and reduce the quantity of water to half.
  • You can also add vegetable stock instead of water. Furthermore, add vegetable bouillon dissolved in water for more flavor.
  • You can add garam masala or all-spice powder instead of curry powder as well.

Storage Tips

You can store the leftover chickpea aubergine curry by placing it in an airtight container and storing it in the refrigerator. It will last for up to 3 days. Furthermore, you can also freeze the leftover eggplant and chickpea curry. Place it in a freezer-safe container and freeze. It will last for up to 2 months. You can reheat it on the stovetop and enjoy it.

Because you can store it for a longer time, this curry is perfect for making in advance. You can also make it in a large batch and store it to feed the crown later.

What To Serve With Eggplant Chickpea Curry

Curries go well with a number of sides. Here are a few to name:

  • Rice: Garlic rice, plain basmati rice, or jasmine rice. You have so many choices to serve this eggplant curry with. Rice and curries are like bread and butter. They go so well together and make your meal a complete meal.
  • Noodles: Try this curry with noodles. You can use rice noodles. The curry will go very well with it.
  • Flatbread: Flatbread, or naan, is traditionally a must-side with every curry. They are soft and soak up the goodness of the curry.
  • Bread bowl: A rather fancy way of serving this dish is in a bread bowl. You can present this combination at a dinner party, and the guests will go wild! Trust me!

Try this rich and scrumptious eggplant and chickpea curry at home. I bet you will love it!

Recipe FAQs

Is there a substitute for scotch bonnet pepper if I can’t find it?

If you can’t find scotch bonnet pepper, you can use another hot pepper like habanero to add some heat to the curry.

Can I make this curry in advance and store it?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

How do I reduce the bitterness of eggplant?

To reduce the bitterness of eggplant, soak it in cold, salted water for about 20 minutes. Then, drain, rinse, and let it dry before using it in the curry.

Is there a difference between curry powder and garam masala?

Yes, there is a difference. Curry powder is a blend of various spices, including coriander, turmeric, cumin, and others. Garam masala is another spice blend but tends to have a sweeter and warmer flavor profile.

Other Vegan Chickpea Curry Recipes 

eggplant chickpea curry overlay in a saucepan on a grey background

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eggplant chickpea curry recipe

Eggplant Chickpea Curry

Eggplant Chickpea Curry is vegan, gluten-free, rich, creamy, flavorsome, and very healthy. It is made with eggplant, chickpeas and the gravy comes from creamy coconut milk. This curry is jam-packed with flavor and aroma from Caribbean spices like a scotch bonnet, thyme, paprika, etc.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: eggplant chickpea curry
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 People
Calories: 257kcal



  • 1 medium eggplant chopped
  • 1 1/2 cups cooked chickpeas or (1-15 ounce) can chickpeas
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 green onions chopped
  • 1 teaspoon ginger freshly grated
  • 2 tablespoons coconut oil
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 2 tablespoons curry powder
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 Scotch Bonnet pepper (whole) or 1/4 teaspoon dried
  • 1 teaspoon salt


  • In a saucepan, add coconut oil and place it on medium heat.
  • Add curry powder, cumin powder, paprika, and cook until the spices turn golden. Make sure you don’t burn the spices.
  • Add chopped onion and sauté until it gets tender.
  • Add chopped garlic, grated ginger, thyme sprig, green onion, and cook for about 2 minutes until fragrant.
  • Add diced eggplant, cooked chickpeas, and mix well.
  • Pour water, coconut milk, and add scotch bonnet pepper. Season with salt.
  • Bring it to a boil, and reduce the heat. Let it simmer for about 25 to 30 minutes or until the mixture thickens up.
  • Using a fork or a masher, mash the chickpeas and eggplant.
  • Garnish with freshly chopped parsley and serve hot.


Calories: 257kcal | Carbohydrates: 22g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 404mg | Potassium: 513mg | Fiber: 7g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 4mg

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