Eggplant Curry with Chickpeas and Tofu
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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.
Key eggplant curry recipe ingredients
This delicious eggplant curry recipe is full of flavorful ingredients. Here’s everything you need to make it:
- Medium-firm tofu: medium-firm tofu has a nice texture and holds together in this curry, but firm tofu also works.
- Asian eggplant: also known as Japanese eggplant, this variety of eggplant is sweeter and more tender than than standard eggplants.
- Spices: we use a mix of garam masala, cumin seeds, turmeric, sea salt, and dried chili flakes.
- Brown sugar: a bit of brown sugar gives the curry a subtle sweetness. You can also use coconut sugar or cane sugar if that’s what you have on hand.
- Chickpeas: chickpeas add protein and great texture to this vegetarian curry.
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:
- Fry the tofu in coconut oil until golden and then set it aside.
- Use the same pan to brown the eggplant, and set it aside as well.
- Cook the onion, ginger, and garlic with the spices and tomato paste.
- 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).
- Stir in the chickpeas and tofu, and garnish with fresh minced cilantro. That’s it!
What to serve with eggplant chickpea curry
For a well-rounded meal, serve this eggplant curry with warm Indian flatbread and some freshly cooked basmati rice. If you’re feeding a crowd, it pairs perfectly with other curries and Indian dishes like palak paneer.
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.
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 (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
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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!
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 !