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–+ servings
A pan of vibrant yellow curry with chickpeas, hearty potatoes, and tender eggplant sits on a white surface, garnished with fresh cilantro—a colorful example of classic eggplant curry. Nearby, a napkin and a small bowl of herbs complete the inviting scene.

Creamy Coconut Eggplant Curry with Chickpeas and Tofu

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Eggplant and tofu browned separately, then simmered in a coconut milk sauce with garam masala, cumin seeds, and a generous amount of ginger. Chickpeas go in at the end. Ready in 35 minutes.

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
    Cubed tofu pieces being pan-fried in a white nonstick skillet with a light wood handle, on a marble countertop—perfect for adding to your favorite curry with eggplant.
  • 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
    A white frying pan with browned, cubed eggplant pieces sits on a light marble surface, perfect as the base for a flavorful curry with eggplant.
  • 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
    A white frying pan with sautéed sliced onions and spices, partially caramelized as the first step in preparing a flavorful eggplant curry, sits on a light-colored surface.
  • 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
    White pan filled with a creamy yellow curry with eggplant, tofu, zucchini, and onions on a light background.
  • 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
    A skillet filled with vibrant yellow curry with eggplant, tofu, and chickpeas, garnished with fresh cilantro on top; a bowl of cilantro and a gray napkin are nearby.

Notes

How to store: Leftover curry tastes great warmed up for lunch or dinner the next day. Store any leftovers in a covered container in your fridge for 3-4 days.
Can I freeze this curry? Yes, this 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.
Serving: 1 serving = ¼ of the recipe, Calories: 451kcal, Carbohydrates: 47g, Protein: 20g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Sodium: 1393mg, Potassium: 1160mg, Fiber: 18g, Sugar: 15g, Vitamin A: 345IU, Vitamin C: 14mg, Calcium: 227mg, Iron: 4mg