DinnerDish

Eggplant Chickpea Coconut Curry

Name: Eggplant Chickpea Coconut Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 eggplants, cubed; 1 can chickpeas, drained and rinsed; 1 yellow onion, chopped; 3 garlic cloves, minced; 1 tbsp grated ginger; 2 tbsp neutral oil; 1 tbsp curry powder; 1 can diced tomatoes; 1 can coconut milk; 3 cups baby spinach; 2 cups cooked jasmine rice; 1 tbsp lime juice; 2 tbsp chopped cilantro; Kosher salt

Eggplant and chickpeas simmer with coconut milk, tomatoes, curry powder, ginger, spinach, lime, and cilantro.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

2 eggplants, cubed

1 can chickpeas, drained and rinsed

1 yellow onion, chopped

3 garlic cloves, minced

1 tbsp grated ginger

2 tbsp neutral oil

1 tbsp curry powder

1 can diced tomatoes

1 can coconut milk

3 cups baby spinach

2 cups cooked jasmine rice

1 tbsp lime juice

2 tbsp chopped cilantro

Kosher salt

Instructions

Step 1

Brown the eggplant in neutral oil with salt.

Step 2

Add the onion, garlic, ginger, and curry powder and cook until fragrant.

Step 3

Stir in the chickpeas, diced tomatoes, and coconut milk.

Step 4

Simmer until the eggplant is very tender, then fold in the spinach and lime juice.

Step 5

Serve over jasmine rice with cilantro.

Recipe rating

Global average: No ratings yet

At a glance

Average rating

No ratings yet

Servings

Timing

50 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freeGluten-freePeanut-freeVeganVegetarian