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
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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!
This was so easy and so very delicious!! It’s going in our rotation for sure. Thank you also for the mentioning of ingredients in each step. Absolutely brilliant!
I’m so glad you loved it! 😊 Easy and delicious *and* making it into the regular rotation is the best compliment. And thank you for the kind words about the step-by-step ingredients — I’m really happy that was helpful. It means a lot! 💛
This curry is a regular on the meal rotation. It’s so delicious. I use paneer instead of chickpeas sometimes to switch it up and it never disappoints!
I love that it’s made it into your regular rotation! Paneer sounds like an incredible swap—such a great way to change things up while keeping all that flavor. Thanks for sharing your twist!
This is a delicious Indian fusion recipe. I added a bay leaf into the oil before the onions, one dry red chilly, and used a fresh tomato.
I’m so happy you enjoyed the recipe!