Eggplant Curry

This easy-to-make recipe from The Plant Based School is perfect for a cozy home-cooked meal. Pair it with fluffy white rice or soft, warm naan bread for a balanced and delicious Indian-inspired feast.

At a glance


  • 560 grams eggplant about 1 very large or two small (+ 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting)
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic grated
  • 1 teaspoon ginger grated
  • 2 teaspoon curry powder
  • 1 teaspoon cumin seeds or ground
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 500 grams vegetable broth based on desired consistency
  • 240 grams chickpeas or 1½ cups of cooked chickpeas
  • 400 grams crushed tomatoes
  • 400 grams coconut milk
  • 1 teaspoon garam masala

Serving suggestions

  • 4 wedges lemon
  • 1 handful fresh cilantro or flat-leaf parsley
  • 1 to 2 cups basmati rice
  • 4 tablespoons yoghurt


  1. Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Cut eggplant into 2.5-cm cubes.
  2. Transfer onto baking sheet and toss in olive oil, salt, and black pepper. Arrange on a single layer roast 20 – 25 minutes or until browned.
  3. In a large skillet, warm up olive oil, add chopped onion and fry on medium heat for 3 minutes. Add grated garlic and grated ginger and fry for 1 minute.
  4. Lower the heat and add curry powder, cumin, coriander, red pepperflakes, turmeric, and black pepper. Toss the spices for 1 minute or until you smell their fragrant aroma.
  5. Add 2 cups of vegetable broth, canned tomatoes, rinsed chickpeas, coconut milk, and salt. Set the heat to medium, and simmer for about 20 minutes.
  6. Add roasted eggplants to the curry, stir, and simmer for 5 to 10 more minutes, until you reach your desired consistency. Add more broth if necessary. Turn the heat off, add the garam masala, stir and serve.
  7. Serve with basmati rice, freshly squeezed lemon juice, and fresh cilantro (or parsley if you don’t like cilantro). It’s also excellent with a dollop of yogurt on top, with naan bread or flatbread.
Original Recipe – The Plant Based School