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Eggplant and Chickpea Curry Recipe

This recipe for eggplant and chickpea curry is one I’ve been working on for a little while.  I’m still very new to cooking curries, but I’m having a blast learning all about the different styles and types of dishes out there.  You can learn quite a bit about curry just by visiting the Wikipedia page for it.  Eventually I want to move up to making my own curry powder mixes instead of using the pre-mixed type from the grocery store.

Eggplant and Chickpea Curry Recipe

Eggplant and Chickpea Curry

Yield: 2 entrée servings

Eggplant and Chickpea Curry Recipe

A delicious Indian-inspired recipe for eggplant and chickpea curry utilizing yellow curry.


  • 3 tablespoons light olive oil
  • 4 teaspoons yellow curry powder
  • 1 onion, finely chopped
  • 1 pint button mushrooms, stems removed and thinly sliced
  • 1 eggplant (about 2 cups), peeled and diced into 1/2 inch cubes
  • 1 can of chickpeas, drained and rinsed well
  • 1/2 cup water
  • 2 teaspoons kosher salt
  • 1/2 cup thinly sliced green onion


  1. Heat oil over medium high heat and add curry. Cook about 30-45 seconds until curry is very fragrant.
  2. Add onion and sauté until wilted and lightly browned, about 5-7 minutes.
  3. Next add the mushrooms, eggplant, chickpeas, water and salt.  Stir very well to ensure even mixing.
  4. Cover and cook for 10 minutes on low heat. Stir often.
  5. Uncover and cook for another 15 minutes, stirring often.  The excess water will cook off and mixture will thicken.
  6. Remove from heat, mix in green onions and serve.

Prep:20 min

Cook:25 min

Total:45 min

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