Creamy Coconut Eggplant Curry with Chickpeas and Tofu
This post may contain affiliate links. Please read our disclosure policy.
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!
I loved this! Didn’t change a thing.
Also loved seeing the quantities under the instructions so I didn’t need to scroll back. Thank you 🙂
I’m so happy you found that helpful!
This was wonderful I added some leftover cooked chicken I had and my family loved it.
Very good recipe ! I added 1/2 tsp curry powder and went a little lighter with the coconut milk (i used veggie broth to get the same amount of liquids)
Will definitely redo !
I did make this carefully and as written, with the optional red pepper flakes and fresh spices. Sadly and surprisingly, we found it lacking flavor, though the textures were nice-very satisfying.
Amazing recipe with so many textures and delightful flavors. Husband claims he doesn’t like curry. Needless to say he went back for seconds and enjoyed cleaning the pan. Loved the recipe format with measurements of ingredients within directions of recipe so you don’t have to scroll up, down and all around.
I think the tofu is really unnecessary, I would replace it with a green. Honestly, this isn’t the best recipe. Let’s just say, it’s very Western if you know what I mean…
This had so many wonderful views, I made it and instantly fell in love. I also went out and got another eggplant to repeat the recipe and I don’t have to explain why its absolutely de-lish-us!!!!!
Thank you
Can’t wait to make this! Think I can do all the steps (after he eggplant and tofu) in an instant pot cooker? Have you an idea on time frame to cook it at ?
I’m sorry but I’m not familiar with cooking in an Instant Pot. I should really buy one soon!
I think I have just made the best curry of my life using this recipe. I am a big foodie and have loved cooking since I was 16, 59 now and honestly wow! Thankyou!
This was soooo delicious and versatile! I added more veggies and served it over brown rice – perfect for Meatless Mondays!
Great eggplant recipe, really tasty and quite simple. Love the addition of the chickpeas to add some protein. Got a huge thumbs up in our house.
Just made everything and it was delicious! The only thing I’ve done different was to press the tofu and bake it as well as aubergine for 20 minutes. It was amazing!
I made this for dinner tonight. It was delicious. I used a large eggplant instead of the Asian eggplants. Also, I tossed the tofu and eggplant in a tablespoon of foil and baked them in a 400 F oven for about 20 minutes while I prepared the rest of the recipe. I will definitely make this again.
I baked it for 20 mins and slightly brushed some melted coconut oil on the eggplant and tofu. I added some salt and pepper and cooked for 20 mins. I followed the rest of the recipe which was absolutely delicious
Amazing recipe! We’ll be making this again! So flavorful and filling,
Very good. Don’t know how much coconut milk to use as can size vary.
We use 400 ml (13.5 oz) cans of coconut milk. 🙂
This is a fantastic recipe for so many reasons! It’s hlight, filling, flavourful, and really just delicious but easy to make. If you are able to find a spicy smoked tofu, it’s the best but still good with just smoked tofu. I have tried with just regular firm tofu and it was lacking for me, so definitely get smoked and spicy if you can. I’m making this again tonight! Thanks for a great recipe!
I’ve never seen spicy smoked tofu before. Will have to look for it!