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!
Beautiful curry, is it freezable??
Yes! It freezes very well. 🙂
This is so delicious! I am so happy I found your recipe. I didn’t have tofu in the fridge. Also, I reduced chilli flakes to 1/4 teaspoon as my daughter does not really enjoy chilli/heat in her food. Overall, my family loved it. Have added to my favourite recipes. Thank you for sharing.
That is so wonderful to hear, Julie!
Just made this for lunches for the week. So delicious! I also made like cilantro cauliflower rice to go with it. Thanks for the great recipe!
That is so wonderful to hear, Jackie! Yay!
Hi I only have one eggplant will it still be okay to make?
Yes it will. This recipe is really flexible so you can add any veggies you want to the mix. 🙂
So delicious! Matched the flavour of my favourite Vietnamese tofu and aubergine curry from a restaurant near to my work exactly so now I never need to buy again!
Awesome! So happy you like the recipe!
Making this tonight. So excited to try it, thank you so much for the recipe! 🙂
You are very welcome!
Great recipe! I made a double batch and did a minor modification after reading the other double-batch attempt. So I did one can of coconut milk and one can of coconut cream and only added water as needed after dumping all the ingredients in. I also used three packages of of firm smoked tofu to make the meal and leftovers even more filling and delicious. Yummy 🙂
So happy the recipe was a hit!
Just made this for dinner. It was SO good and filling. Love the tofu and chickpea combo. Thanks Kristen!
You are very welcome! So happy to hear you enjoyed it!
I loved this! My first go at making something with tofu and what a success! My husband loved it, too. We aren’t vegetarians, just trying to eat well.
I used a bit more tomato paste than in the recipe because I didn’t want to save half the can than would have been leftover but it was fine. Such a great taste!
That is so great to hear! Thank you for taking the time to come back to let us know!
Made this for dinner tonight and it was super delicious. Mine turned out orange rather than yellow but that didn’t stop me from going back for seconds. Thanks for the recipe 🙂
So happy to hear you liked the recipe!
Delicious but it took forever to get the eggplant cooked. Any tips? Not sure why mine took so long to become soft, even after browning them for a long time.
I’m really not sure. Did you cut them a lot bigger than in the pictures?
Made this tonight, and we were both super happy with it!! We forgot to buy coconut milk so only had 200ml instead of 400, and tofu was sold out, so we had to swap for tempeh. It was still really really good!!!!! Next time we’d had more eggplant, cause the ratio of eggplant to tofu/chickpeas was just a bit off.
We’ll definitely be making it again 🙂
That makes me so happy to hear! Hooray!
Holy Smack yass queen so delicious!! added some kale becuase kale yeah..haha!
I’m so happy to hear you liked the recipe!!
Hey can’t wait to make this tonight! Eggplants are on the turn and this is the perfect recipe to make.
One question do you think it will freeze well?
It does freeze well!
Grew some Asian eggplants this summer…had some to use up so made this recipe. Only thing different I did was omit the chickpeas as I hadn’t time to cook some in advance (I don’t use canned). Holy moly this was so good! Thanks for an excellent recipe!
I’m so glad you liked it!!
Can I substitute something for the coconut milk and make this more diet friendly?
You could use light coconut milk or reduce the amount you use. 🙂
I’ve just made this, it was lovely! I used alpro coconut milk, the milk substitute type instead of tinned and it worked great!! Fab recipe!!
So happy to hear you enjoyed the recipe!