Roasted Eggplant Coconut Curry

3 from 2 votes
Course Main Dish, Stew
Servings 4


  • 1 eggplant chopped
  • 1 tablespoon olive oil (or cooking oil of choice)
  • 3 cloves garlic peeled and crushed
  • Sea salt for seasoning
  • 1 tablespoon coconut oil (or cooking oil of choice)
  • 1 onion chopped
  • 2 teaspoons grated fresh ginger
  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1 cup chopped tomatoes
  • 1 cup coconut cream or full-fat coconut milk
  • 1/2 cup filtered water
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Cayenne pepper to taste
  • Black pepper to taste


  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the eggplant on the baking sheet and toss with the oil, garlic, and salt. Bake until lightly browned, about 20 minutes.
  • When the eggplant is cooked, heat the oil in a large skillet over medium heat and sauté the onion and ginger until tender, about 4 minutes. Add the eggplant to the skillet with the chickpeas, coconut cream, water, tomatoes, and spices.
  • Cover and simmer for 10 minutes and serve over cooked quinoa or rice topped with fresh herbs, as desired
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