This easy eggplant curry is made with tender eggplant and hearty chickpeas in a creamy tomato-based sauce. It's bursting with flavor and easy to make!
- 5 tablespoons olive oil (or as needed), divided
- 1 ½ pounds eggplant, cut into 1-inch pieces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- ½ serrano pepper, seeded and minced (optional)
- 2 teaspoons garam masala, plus up to 1 additional tablespoon, to taste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt, plus more to taste
- ¼ cup fresh cilantro
- Cooked rice, for serving
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Coat the bottom of a large nonstick skillet generously with olive oil and place it over medium heat.
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When the oil is hot, add eggplant pieces in an even layer. Don't crowd the skillet or pile the pieces on top of each other — cook the eggplant in batches if needed.
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Cook the eggplant for about 10 minutes, flipping halfway through, until the pieces are lightly browned.
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While the eggplant cooks, coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.
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Add the onion and cook it, stirring occasionally, for about 5 minutes, until soft and translucent.
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Stir in the garlic, ginger, serrano pepper (if using) and spices. Cook the mixture for about 1 minute, until very fragrant.
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Stir in the cooked eggplant, fire roasted tomatoes, coconut milk, chickpeas, tomato paste, and sugar.
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Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer, uncovered, for about 20 minutes, until the sauce is thick and the eggplant is tender.
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Remove the pot from heat. Stir in the lemon juice and salt. Taste-test and add more salt if desired.
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Sprinkle with fresh cilantro and serve over rice.