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Roasted Eggplant Curry with Chickpeas Recipe

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4.4 from 14 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This flavorful Roasted Eggplant Curry with Chickpeas combines tender roasted eggplant and crispy chickpeas in a rich, smooth curry sauce made from tomatoes, cashews, and aromatic spices. Perfect as a hearty vegan main dish, this recipe balances smoky, spicy, and creamy elements that make for a comforting meal served best with warm rice.

Ingredients

Curry Sauce

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • Salt and pepper, to taste
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel seeds
  • 6 cloves garlic, minced
  • 2-inch piece ginger, peeled and minced
  • 1 teaspoon ground chilies, or to taste
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 1 tablespoon tomato paste
  • 1 lb (454 grams) fresh tomatoes, roughly chopped
  • ⅔ cup raw cashews
  • 3 cups water
  • 1 teaspoon garam masala

Eggplant & Chickpeas

  • 3-4 small eggplants (about 1 ½ lbs/680 grams), preferably little finger eggplants
  • ⅓ cup olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Pinch ground chilies
  • Salt and pepper, to taste
  • 1 ½ cups cooked chickpeas, drained and rinsed

Instructions

  1. Make the curry sauce: Heat a large heavy-bottomed pot over medium heat. Add olive oil when hot. Sauté diced onions until soft, translucent, and lightly browned, about 7-8 minutes, stirring frequently. Season with salt and pepper.
  2. Add spices: Stir in coriander seeds, cumin seeds, and fennel seeds, cooking until fragrant for about 30 seconds.
  3. Add aromatics: Mix in minced garlic and ginger, cooking for another 30 seconds carefully so the garlic doesn’t burn. Then stir in ground chilies, paprika, and turmeric for 30 seconds more until fragrant.
  4. Add tomato paste and tomatoes: Stir in tomato paste and cook it out for about a minute. Add chopped tomatoes and cook until they release moisture and start to break down, about 4-5 minutes.
  5. Add cashews and water: Add raw cashews and water, season with salt and pepper, cover with a lid, and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes until cashews soften.
  6. Finish curry sauce: Turn off heat and stir in garam masala. Let the mixture cool slightly, then transfer to a high-speed blender and blend until completely smooth. Adjust thickness with more water if needed, aiming for a thick, pourable sauce. Taste and adjust seasoning.
  7. Keep sauce warm: Pour blended sauce back into the pot and keep it covered on gentle heat.
  8. Prepare for roasting: Preheat oven to 450°F (232°C). Line one large and one small baking sheet with parchment paper.
  9. Prepare eggplant: Trim ends and optionally peel stripes off eggplants. Slice into ¾-inch thick rounds. Arrange on the large baking sheet with flat side down.
  10. Season eggplant: In a small bowl, combine olive oil, paprika, cumin, garlic powder, ground chilies, salt, and pepper. Brush about half of this mixture onto the eggplant, flip slices, and brush the other side. Reserve 1 tablespoon of this oil mixture for chickpeas.
  11. Roast first side: Roast eggplant for 20 minutes at 450°F.
  12. Prepare chickpeas and turn eggplant: Flip eggplant slices over. Toss chickpeas in the reserved spicy oil and spread them on the smaller baking sheet.
  13. Roast eggplant and chickpeas: Roast both eggplant and chickpeas together for an additional 10-20 minutes, until eggplant is deep golden brown and crisp on edges and chickpeas are slightly golden.
  14. Assemble and serve: Ladle about 1 cup of curry sauce into a serving bowl. Top with a quarter of the roasted eggplant and chickpeas. Garnish with chopped cilantro and serve with warm rice.

Notes

  • You can adjust the ground chilies according to your preferred spice level.
  • Roasting the eggplant and chickpeas at high heat helps develop deeper flavors and crisp textures.
  • Use fresh little finger eggplants if possible for a tender texture without bitterness.
  • Cashews give the curry its creamy texture; soaking cashews beforehand is not necessary as they soften during simmering.
  • This dish can be served with basmati rice or naan bread.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Indian

Find it online: https://recipesbylea.com/roasted-eggplant-curry-with-chickpeas-recipe/