Looking for a speedy yet satisfying meal? This 15-Minute Eggplant and Chickpea Curry is the perfect solution. With vibrant spices and hearty ingredients, it’s a delightful dish that delivers on flavor without requiring hours in the kitchen. You’ll be amazed at how quickly you can whip this up, making it ideal for busy weeknights or when unexpected guests arrive.
What I love about this curry is its versatility. You can serve it over rice, with naan, or even toss it into a salad for added protein. Plus, it’s packed with nutrition from the eggplant and chickpeas, making it a wholesome option that everyone can enjoy. Trust me, once you try this recipe, it will become a staple in your weekly meal rotation.
A Fast and Delicious Eggplant and Chickpea Curry
This 15-Minute Eggplant and Chickpea Curry is a delightful fusion of flavors, combining tender eggplant with protein-rich chickpeas in a creamy, spiced sauce. It offers a warm and comforting taste with a hint of earthiness from the chickpeas and a subtle sweetness from the eggplant.
Ingredients
- 1 medium eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and curry powder, cooking for an additional minute until fragrant.
- Add Eggplant: Incorporate the diced eggplant into the skillet, stirring to coat with the spices. Cook for about 5 minutes, or until the eggplant begins to soften.
- Mix in Chickpeas: Add the drained chickpeas and coconut milk to the skillet. Stir well to combine and bring the mixture to a gentle simmer.
- Season and Cook: Season with salt and pepper to taste. Let the curry cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken.
- Serve: Remove from heat and garnish with fresh cilantro. Serve hot over cooked rice or with naan.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 20g
- Protein: 10g
- Carbohydrates: 30g
