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Eggplant, Chickpea and Tomato Curry

September 9, 2008

After 5 years of trying to find an Indian-style curry that’s as tasty as what you’d get in a restaurant, I think I’ve finally found one.  This one couldn’t be simpler in terms of the spices- there’s not a list of 5 or so that you need to add- just one, and that’s curry powder.  I think this would be pretty tasty with chicken in place of the chickpeas, so if you’d like meat you could go that route.  This recipe came from Food & Wine, and while I made a few tweaks, I mostly just left well enough alone.  Serves 4-6.


2 T olive oil

1 medium red onion, cut into 8 wedges

1/2 inch piece of fresh gingler, peeled and minced

2 garlic cloves, minced

1 1/2 T Madras curry powder (or 1 1/4 T regular curry powder, plus 1/4 T cayenne pepper)

1 t garam masala (optional)

2 Asian eggplants, split lengthwise and sliced into rounds (or 1 1/2 lb eggplant, cut into 1 inch dice)

1 14 oz can chickpeas, drained

1 c chicken or veggie stock

3/4 c unsweetened coconut milk

12 cherry tomatoes, halved

1/2 c cilantro

3 c cooked basmati rice

Yogurt for garnish, if desired


In a large, deep nonstick skillet, heat oil over medium heat and add onions.  Cook, stirring occasionally, until they begin to soften, about 3 minutes.  Add ginger and garlic and cook, stirring constantly, until you smell it, about 1 minute.  Add curry powder and optional garam masala and cook, stirring, for 30 seconds.  Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer.  Lower heat, cover and cook until the eggplant begins to soften, about 8 minutes.

Stir in the tomatoes, cover again and simmer for 3 minutes, until the tomatoes begin to soften.  Season with salt and pepper.  Stir in cilantro and spoon over rice and serve with optional yogurt.

One Comment leave one →
  1. Amanda permalink
    September 16, 2008 8:26 pm

    Hey Sarah, how many does this dish serve? I want to make sure I have leftovers so I don’t know if that means I need to double the recipe or not…

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