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Roasted Eggplant Coconut Curry
[Vegan]

Author Bio

Stephanie McKercher, MS RDN, is a Colorado-based integrative registered dietitian nutritionist and creator of the... Read More

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A vibrant bowl of Roasted Eggplant Coconut Curry served over fluffy brown basmati rice, garnished with fresh green cilantro.

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Roasted Eggplant Coconut Curry [Vegan]

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Tender, oven-roasted eggplant, chickpeas, and tomatoes come together in this creamy coconut curry. A flavorful sauce is essential to any good curry. The sauce in this recipe is made from a combination of coriander, turmeric, garam masala, cardamom, cinnamon, and cayenne. Serve this curry over a bed of freshly cooked... Read More

Ingredients You Need for Roasted Eggplant Coconut Curry [Vegan]

1 eggplant, chopped
1 tablespoons grapeseed oil (or cooking oil of choice)
3 garlic cloves, peeled and crushed
Salt, to taste
1 tablespoon coconut oil (or cooking oil of choice)
1 onion, diced
2 loose teaspoons grated ginger
1 15-ounce can chickpeas, drained and rinsed
1 heaping cup tomatoes, chopped
1 cup coconut cream or full-fat coconut milk
1/2 cup filtered water
1 tablespoon coriander
1 tablespoon turmeric
1 tablespoon garam masala
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
Cayenne pepper, to taste
Black pepper, to taste

For Serving:

Fresh brown basmati rice
Cilantro, for garnish

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How to Prepare Roasted Eggplant Coconut Curry [Vegan]

Preheat the oven to 400ºF.
Toss eggplant with grapeseed oil, crushed garlic, and salt and spread out on a baking sheet. Bake until browned, about 20-25 minutes.
Heat coconut oil in a wok or large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.
Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, tomato, and spices. Cover and simmer for about 10 minutes.
Serve over cooked brown basmati rice topped with fresh herbs, as desired.