Recipe: Vegan Eggplant & Chickpea Curry

Getting those veggies in is important to our family so we opt to try and eat a complete vegan/vegetarian meal at least 2 to 3 times a week. Through trial and error we have found that this is our happy medium, it is very manageable! We have a few staple recipes that we love, our Copycat Najib Special is definitely one of our favourites that is on repeat. Another favourite is this eggplant and chickpea vegan curry, I love it as a soup or over some quinoa. In the winter months its nice and warming and hearty. It is so easy to whip up as well so in under 30 minutes I can have a meal ready which is always an added bonus on those busy weeknights!

Vegan Eggplant & Chickpea Curry


Olive Oil
1 Medium white onion
5 Garlic cloves
1 Portobello mushroom
1 Large eggplant
1 Medium sweet potato
1 Can chickpeas
1 Can coconut milk
1 tsp Thai red curry paste
2-3 Tbsp peanut powder
1-2 Tsp curry powder


Preheat oven to 400C. Cube the eggplant and drizzle olive oil and bake for about 20 minutes. In a large pot add some olive oil, cube onions and add to pot to start browning. Once the onions are lightly browned and translucent add chopped garlic and chopped portobello mushrooms. Let the mushrooms cook down a little bit add a little salt to help. Next add the thai red curry paste. You can put in more or less depending on how much heat you would like. Add the curry powder and drained chickpeas and cook for a few minutes before adding the coconut milk. Once you have added the coconut milk fill the can about 1/4 way with water and add that to the pot as well. Next you can add the sweet potatoes.

Now time to throw on the quinoa! It only takes about 15 minutes to cook. I use a chicken broth to cook the quinoa instead of water as it adds lots of flavour. Once you have that going check on the eggplant it should be about done. You can then remove it from the oven. Before adding the eggplant to your curry add your peanut powder. You can also use peanut butter but the powder helps to thicken your curry and cuts all the extra fat. Add to your taste, mix in and then add the eggplant and let simmer for about 10 – 15 minutes.


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