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Roasted Eggplant Curry with Chickpeas Recipe

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4.1 from 13 reviews

This Roasted Eggplant Curry with Chickpeas is a flavorful and hearty vegetarian dish featuring a rich, creamy curry sauce made from roasted tomatoes, cashews, and warming Indian spices. The eggplant and chickpeas are roasted to a golden crisp, then combined with the luxurious curry sauce for a satisfying meal perfect for serving 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

Roasted Eggplant & Chickpeas

  • 1 large eggplant (approximately 1 lb), peeled in stripes and sliced into ¾-inch pieces
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground chilies
  • Salt and pepper, to taste

To Serve

  • Chopped fresh cilantro, for garnish
  • Warm cooked rice

Instructions

  1. Make the curry sauce: Heat a large heavy-bottomed pot over medium heat, then add olive oil. Cook diced onions until soft, translucent, and lightly browned (7-8 minutes), stirring often. Season with salt and pepper. Add coriander, cumin, and fennel seeds, stirring until fragrant (about 30 seconds). Add minced garlic and ginger, stirring carefully for 30 seconds to avoid burning. Stir in ground chilies, paprika, turmeric until aromatic, then add tomato paste, cooking for about 1 minute to remove raw flavor.
  2. Add tomatoes and cashews: Add chopped tomatoes and cook until they release moisture and soften, about 4-5 minutes. Stir in cashews and water, season with salt and pepper. Cover with lid, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until cashews soften and swell.
  3. Blend the sauce: Remove from heat, stir in garam masala, and allow to cool slightly. Transfer to a high-speed blender and blend until completely smooth. Adjust consistency with more water if necessary, aiming for a thick and pourable texture. Taste and adjust seasoning. Return sauce to the pot to keep warm with a lid on.
  4. Prepare for roasting: Preheat oven to 450°F (232°C). Line one large and one small baking sheet with parchment paper. Cut eggplant into ¾-inch slices, peeling stripes off and trimming ends. Arrange eggplant slices flat side down on the large baking sheet.
  5. Season eggplant and chickpeas: In a small bowl, mix olive oil, paprika, cumin, garlic powder, ground chilies, salt, and pepper. Brush about half the mixture onto the eggplant slices on one side, flip and brush the other side, reserving 1 tablespoon for the chickpeas.
  6. Roast eggplant and chickpeas: Roast eggplant for 20 minutes. Flip eggplant slices over. Toss chickpeas with remaining spice oil, scatter on the smaller baking sheet. Roast both for an additional 10-20 minutes, until eggplant is deep golden brown and crisp, and chickpeas are golden and slightly crisp.
  7. Assemble the dish: Spoon 1 cup of warm curry sauce into a serving bowl. Top with one-quarter of the roasted eggplant and chickpeas. Garnish with chopped cilantro. Serve alongside warm rice for a complete meal.

Notes

  • Adjust ground chili quantity to control spice level according to preference.
  • Peeling stripes off the eggplant helps reduce bitterness and allows better roasting texture.
  • Raw cashews contribute creaminess when blended and soften during simmering—do not substitute with roasted cashews.
  • You can add more water to the sauce if a thinner consistency is desired.
  • For an even richer flavor, allow the sauce to rest for a few hours or overnight before serving.

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