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

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Course: Main Course

Cuisine: Jamaican

Keyword: eggplant chickpea curry

Prep Time: 10

Cook Time: 40

Servings: People

Calories: 257kcal

Equipment

1 saucepan

Ingredients

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

Instructions

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.

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