Roasted Eggplant and Chickpea Curry with Coconut Milk and Curry Leaves

Roasted Eggplant and Chickpea Curry Flavored with Curry Leaves and Mustard Seeds

Description:
This Roasted Eggplant and Chickpea Curry is a delicious vegetarian dish, bursting with aromatic spices and the creamy richness of coconut milk. Infused with the distinct flavors of curry leaves, mustard seeds, and garam masala, this curry is a delightful addition to your Indian-inspired meals. The roasted eggplant (Brinjal) and chickpeas (Kabuli Chana) blend harmoniously, creating a robust curry that pairs perfectly with rice or Indian flatbreads like naan or roti. With a blend of earthy spices such as turmeric, coriander, and red chili powder, this curry is both flavorful and satisfying.

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian

Ingredients

Preparation Time

| Time | 40 minutes |

Cooking Time

| Time | 40 minutes |

Instructions

Step 1:
Start by heating 1 tablespoon of oil in a heavy-bottomed pan. Once the oil is hot, add the eggplant wedges along with a pinch of salt. Roast on medium heat until the eggplant becomes tender and slightly browned, around 10–12 minutes. Transfer the roasted eggplant to a separate bowl and set it aside.

Step 2:
In the same pan, add 1 teaspoon of oil and heat it. Once hot, add mustard seeds and curry leaves. Allow them to crackle, releasing their aromatic essence. Be careful not to burn them.

Step 3:
Next, add the finely chopped onions and dry red chillies to the pan. Sauté until the onions turn soft and translucent, approximately 5–7 minutes.

Step 4:
Stir in the turmeric powder, coriander powder, garam masala powder, and red chili powder. Pour in a small amount of the coconut milk to help combine the spices, and sauté for another 2 minutes to let the flavors meld together.

Step 5:
Add the cooked chickpeas and quarter tomatoes to the pan. Stir well and allow the mixture to simmer for about 10 minutes, letting the tomatoes break down slightly.

Step 6:
Pour in the remaining coconut milk and stir in the roasted eggplant. Let the curry simmer for another 5 minutes, allowing all the ingredients to come together and create a rich, flavorful sauce.

Step 7:
Turn off the heat and serve the curry hot with steamed rice or your favorite Indian bread, such as naan or roti.

Nutritional Information (per serving)

This Roasted Eggplant and Chickpea Curry is a perfect balance of flavors—earthy, spicy, and creamy. The curry leaves and mustard seeds infuse the dish with traditional Indian aroma, while the coconut milk adds a subtle sweetness and richness. Whether you’re hosting a cozy dinner or looking to spice up your weeknight meals, this recipe will surely impress your family and friends. Enjoy it with a bowl of basmati rice or soft roti, and take your taste buds on a flavorful journey through the heart of India!