Creamy Coconut Eggplant Curry with Chickpeas and Tofu
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My eggplant curry browns the eggplant and tofu before they’re simmered in the sauce, so both hold their shape instead of turning to mush. Creamy coconut milk, fragrant garam masala, and plenty of fresh ginger add flavor, and hearty chickpeas complete the meal.
I think the most important part when making this curry is browning the eggplant before it goes anywhere near the sauce. Raw eggplant dropped straight into coconut milk turns grey and slippery. Browned first, it holds its shape and keeps those caramelized edges right through the simmer.
I do the tofu the same way, in the same pan, and pull both out while the onions and spices cook. They go back in near the end so they warm through without stewing. It’s three separate rounds in one pan, which is more fussing than most curries ask for, but it’s the whole reason this one has texture instead of turning into a soft orange bowl of everything.
You’ll notice that I use ¼ cup of minced ginger. That’s far more than most recipes call for, and it’s what keeps the coconut milk from tasting flat and heavy. Thirty-five minutes from start to finish, and honestly, it’s better on day two once the eggplant has had time to drink up the sauce.
What to serve with eggplant chickpea curry
Rice is what this wants. The sauce is thick, and there’s a good amount of it, so you need something plain underneath to catch it. Basmati is what I make, cooked so the grains stay separate rather than clumping.
Warm naan or roti on the side is worth it if you have them, mostly for wiping the pan at the end.
If you’re cooking for more people, this sits well next to another curry rather than competing with it. Palak paneer is a good partner because the spinach is mild and green where this one is sharp with ginger.
Creamy Coconut Eggplant Curry with Chickpeas and Tofu
Ingredients
- 3 tablespoons coconut oil (divided)
- 16 ounce package of medium-firm tofu (cubed and dried with paper towel)
- 2 long Asian eggplants (diced)
- 1 medium onion (sliced thin)
- ¼ cup minced ginger
- 4 cloves garlic (minced)
- 1 tablespoon garam masala
- ½ tablespoon EACH: cumin seeds, turmeric, sea salt
- Optional: ½ teaspoon chili flakes
- ¼ cup tomato paste
- 14 ounce can coconut milk (400ml)
- ½ can water (measured from the empty coconut milk can)
- 2 teaspons brown sugar
- 15 ounce can chickpeas (drained and rinsed)
- Cilantro (to serve)
Instructions
- Heat 1 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the dried tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.16 ounce package of medium-firm tofu
- Heat 1 tablespoon of coconut oil in the pan used for the tofu. Brown the eggplant on all sides, working in batches if needed. Remove the eggplant from the pan.2 long Asian eggplants
- Heat the remaining 1 tablespoon of coconut oil in the same pan used for the eggplant. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin seeds, and turmeric to the pan and let them toast for 1 minute, stirring constantly. Add the sea salt, optional chili flakes (if using), and the tomato paste and cook for 1 minute, stirring constantly.1 medium onion, ¼ cup minced ginger, 4 cloves garlic, 1 tablespoon garam masala, ½ tablespoon EACH: cumin seeds, turmeric, sea salt, Optional: ½ teaspoon chili flakes, ¼ cup tomato paste
- Add the coconut milk, water, and sugar to the pan, bring it to a boil, and stir, scraping the bottom for any stuck-on bits. Add the eggplant back into the pan and turn the heat to low. Let the eggplant cook, covered, for 12-15 minutes, or until it is soft but not mushy.14 ounce can coconut milk, ½ can water, 2 teaspons brown sugar
- Stir the chickpeas and tofu into the curry and let them heat through. Serve with rice and some cilantro on top.15 ounce can chickpeas, Cilantro
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’ve made this curry 6-8 times, can’t remember now. It’s a huge hit! I can’t stop eating it, it’s so delicious. So easy to follow the steps, and the result is delicious every time. Amazing! Big thumbs up ❤️
That is really wonderful to hear! Thank you!
Wonderful! Didn’t have tofu on hand so used cubed zucchini from garden. Definitely a keeper!
What a great idea to use zucchini!!
I have never seen Cumin seeds before…can you use regular ground cumin instead?
Absolutely you can!
The best curried I’ve ever made at home!!
That’s such a great compliment! Thank you!
I doubled this recipe and it did not turn out well. It was very watery. So much so that I couldn’t even take the coconut milk. I’m not sure if it’s becaise the eggplant contains water so it was too much to be adding a can of Water. L
Thanks for letting us know!
Totally delicious
I’m so happy you liked the recipe!
I made this last night and it’s soooo delicious! I’ve never made curry from scratch and I’m very impressed with the result. This will probably be my go-to dish from now on! Mine also turned out red, not yellow, and I added a zucchini. Thanks for the great recipe!
I’m so happy to hear you liked the recipe! Hooray!!
Hi what is 1/2 can of water?
After you add the coconut milk, use the can to measure 1/2 a can of water. Hope that makes more sense!
OMG!!!! I Love the flavor of this dish! I used 2 regular eggplant (2lb), I cannot stop eating it! Definitely saving some for work this week. I also added some tamarind paste because I like the taste, but it did mask the coconut flavor some, which I was not happy with. I will be following the recipe exactly next time!! THANK YOU!!!
That makes me so happy to hear! Hooray!!
How long does this keep for, do you think? I’m considering making this Wednesday to eat Friday camping.
You could definitely make it on Wednesday and eat it on Friday! Have fun camping!
I’m excited to try this recipe, but I am unsure about the “curry”. So then, do these ingredients create the curry? Because I don’t see curry powder in the list of ingredients.
That’s right! The garam masala, turmeric, cumin, etc create the curry flavor. 🙂
I just did the curry. I had some eggplants begging to be used, but didn’t expected much with my cooking abilities, hehe. I’m so gratefully surprised with the delicious result! It IS DELICIOUS!!! I took the time to brown all the ingredients, and substituted the chickpeas for red lentil and it worked perfectly. The flavor of the sauce is great, it’s easy to prepare, and tastes soooo good! Thanks a lot for the recipe!
I’m so happy that the recipe was a hit! Hooray!!
Is it okay to use regular eggplant if I can’t Asian eggplant? Thank you!
Absolutely it is!
This sounds so good and easy and the pics are beautiful! I don’t know why I’ve never added eggplant to curry at home when it comes in my favourite take-out curries. I wonder if I can convert my non-eggplant loving husband as well. haa. Thanks for the recipe!
This is one of our fav recipes and even my guy (who’s on the fence about eggplant) love it. Hopefully your husband will love it, too!
Absolutely delicious! I needed to use more oil to get the eggplant browned in two batches (They’re like sponges.) but the end result was perfect. The addition of tofu was a great touch and added to the protein and fillingness of the end product. Thanks for a great recipe!
They’re totally like sponges, aren’t they! So happy to hear you liked the recipe!!
Can you tell me what sizes are your can of coconut milk and package of tofu? We have a few options of sizes here so I’m not sure what is just a standard size in America. Thanks!
The cans of coconut milk I use are 15 ounces. The tofu comes in 350-gram packages, which is just over 12 ounces. 🙂
I made this last night and it is sooooo good, only thing is mine doesn’t look yellow , it’s red. I followed the recipe exactly. I wonder if this photo was taken without the tomatoe paste added. Not a big deal but the yellow looks much tastier ?