The Daily Dish’s Easy Vegan Eggplant Curry

2.9 (20 reviews)

Adapted from a recipe by and published by permission of The Daily Dish.


The Daily Dish’s Easy Vegan Eggplant Curry

  • Prep Time 5 minutes
  • Cook Time 40 minutes
  • Servings 6


  • 2 eggplants, sliced into 1-inch-thick half-moon shapes
  • 2 Tbsp. vegetable oil
  • Salt and pepper, to taste
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1 2-inch piece ginger, grated
  • 1 chili pepper, deseeded and minced (omit for a less spicy curry)
  • 1 tsp. turmeric
  • 2 tsp. curry powder
  • 1 14-oz. can chickpeas, rinsed and drained
  • 1 14-oz. can coconut milk (full- or low-fat)
  • 1 14-oz. can chopped tomatoes
  • 1 Tbsp. tamarind paste
  • maple syrup


  • Put the eggplant in a large bowl. Add the vegetable oil and toss until evenly coated. Season with the salt and pepper.
  • In a large sauté pan over medium heat, cook the eggplant in two batches until soft and browned, about 3 to 5 minutes per side. Add more oil if needed. Remove from the pan and transfer to a paper towel–lined plate.
  • Sauté the onion for 3 to 4 minutes. Add the garlic, ginger, and chili pepper (if using) and sauté for 1 minute. Add the turmeric and curry powder and sauté for 30 seconds.
  • Add the chickpeas to the pan and toss.
  • Pour in the coconut milk and chopped tomatoes. Stir in the tamarind paste and maple syrup.
  • Add the eggplant and simmer over low heat for 20 minutes.

Makes 6 servings

Rated 2.9/5 based on 20 reviews

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