Easy Eggplant Chickpea Curry (Thai Inspired)

A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.

This Easy Eggplant Chickpea Curry is Thai-inspired and perfect for using pantry staples like canned chickpeas, coconut milk, rice and/or noodles along with peak-season produce like eggplant, peppers, and basil.

Jump to:

Roasting the eggplant before adding it to the curry draws out excess moisture and concentrates its flavor so you get tender, caramelized bites instead of mushy cubes that water down your sauce. The lemongrass infuses the dish with citrusy aroma, but since it can be too fibrous to eat, treat it like a bay leaf: simmer it whole, then remove before serving.

Subscribe

Join The Community Garden

More than a newsletter, this is the deeper story behind the seasons. Think exclusive recipes, urban gardening tips, personal updates, and the slow-living inspiration I don’t share anywhere else. Join Carmen In The Garden on Substack and dig in.

This curry is gluten-free, can be made vegan with soy sauce instead of fish sauce, and is delicious served over jasmine rice or rice noodles. It’s an easy weeknight meal that tastes restaurant-worthy, without much effort.

Recipes

Easy Eggplant Chickpea Curry (Thai Inspired)

Print Recipe Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 2 medium eggplants, cut into bite-sized cubes
• 2 tablespoons neutral oil, like Algae Cooking Club
• Kosher salt
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, grated or finely minced
• 1 tablespoon grated fresh ginger
• 1 stalk lemongrass, halved lengthwise and smashed with the back of a knife
• 2 tablespoons Thai red curry paste
• 1 jalapeño, minced, seeds and ribs removed
• 1 red bell pepper, thinly sliced, seeds and ribs remove
• 1 (14 oz) can full-fat coconut milk
• 1/2 cup vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 teaspoon coconut sugar or brown sugar
• 1–2 teaspoons fish sauce (or soy sauce for vegan, to taste)
• Juice of 1/2 lime, plus more to taste
• 1 large handful Thai basil, torn
• Cooked jasmine rice or rice noodles, for serving
• For garnish: more basil, lime wedges, chili slices, cucumber slices

Instructions

1. Preheat the oven to 425°F. Toss eggplant cubes with 2 tablespoons neutral oil and a big pinch of salt. Spread on a sheet pan and roast for 25–30 minutes, flipping halfway, until golden brown and tender.
2. While the eggplant roasts, heat coconut oil in a large skillet or wok over medium heat. Add chopped onion and cook for 2–3 minutes until slightly softened. Stir in the garlic, ginger, and smashed lemongrass stalk, cooking until fragrant, about 1 minute. Add the red curry paste and minced jalapeño, and sauté for another 1–2 minutes to bloom the spices.
3. Add red bell pepper and stir to coat. Pour in the coconut milk and vegetable broth, then stir in the chickpeas. Let it simmer for 10 minutes to allow flavors to meld. Add roasted eggplant, coconut sugar, and fish sauce. Simmer another 2–3 minutes, then stir in lime juice and Thai basil.
4. Taste and adjust seasoning with more lime or fish sauce as needed. Serve over jasmine rice or rice noodles and garnish with more basil, jalapeño slices, lime wedges, and cucumber slices.