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 brown basmati rice and garnish with fresh herbs of your choice.

Roasted Eggplant Coconut Curry [Vegan]



Cooking Time




  • 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


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