Eggplant Curry with Chickpeas and Tofu

Have you tried making eggplant curry yet? I believe it’s one of the best ways to make curry – I love the way eggplant soaks up all the goodness from the spices, being loaded with flavor, while also bringing its own earthy and smoky richness. Let me show you how it’s done!

The first time I lived on my own, I signed up for a weekly veggie box from the local farm. It was budget-friendly and fun – I loved the mystery of what I’d get each week, until I kept getting eggplants, and had no idea what to do with them. At first, I’d just cube them and saute them. Then, I realized just how well they absorb flavor – like little sponges! I knew they’d be amazing in a curry.

This eggplant curry (aubergine curry) has become one of my favorite vegetarian recipes. I love how it’s deeply flavorful, full of veggies, and easy to make. It tastes like it’s been simmering away all day long, but it takes just 35 minutes to hit the table.

How to make eggplant curry

This Indian eggplant recipe is a quick and delicious one-pot dinner for weeknights. Browning the tofu and eggplant first gives it an extra boost of flavor. Here’s how we make it in a couple of easy steps:

1. Fry the tofu in coconut oil until golden and then set it aside.
2. Use the same pan to brown the eggplant, and set it aside as well.
3. Cook the onion, ginger, and garlic with the spices and tomato paste.
4. Make the sauce by adding the coconut milk, water, and sugar to the tomato mixture. Add the eggplant, and simmer until it’s soft (but not mushy).
5. Stir in the chickpeas and tofu, and garnish with fresh minced cilantro. That’s it!

How to store eggplant curry

Leftover curry tastes great warmed up for lunch or dinner the next day. Store any leftovers in an airtight container in your fridge for 3-4 days.

Can you freeze eggplant curry?

Yes, this eggplant with curry freezes well. Once it’s cool, transfer the curry to a freezer-safe container and store it in your freezer for up to 3 months.

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Eggplant Curry with Chickpeas and Tofu

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

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This eggplant curry is a creamy Indian-inspired curry with a delicious mix of eggplant, tofu, and chickpeas. It's simple to make, yet rich and deeply flavorful. Serve it over basmati rice for a vegan meal that's perfect for busy weeknights!

4

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 (very thinly sliced (use a mandolin, if you have one))
• ▢ 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

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 451kcal (23%), Carbohydrates: 47g (16%), Protein: 20g (40%), Fat: 22g (34%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Sodium: 1393mg (61%), Potassium: 1160mg (33%), Fiber: 18g (75%), Sugar: 15g (17%), Vitamin A: 345IU (7%), Vitamin C: 14mg (17%), Calcium: 227mg (23%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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