This Eggplant Chickpea Peanut Curry is:
- super nutritious
- rich and creamy
- perfectly spiced!
I recommend cutting the eggplant into thick slices as this enhances its naturally meaty texture. Browning it in the pan before you start making the curry adds some colour and extra flavour.
Just like the chickpeas, eggplant works so well for soaking up the kaleidoscopic aromas of the curry.
This curry contains a range of flavourful ingredients, including:
- spicy curry powder
- earthy turmeric
- fragrant coriander (cilantro)
- creamy coconut milk
- zingy lime juice
- sweet agave
But the real star of the show is the peanut butter, which works simultaneously to thicken the curry and to add a rich nuttiness that compliments the sweet, spicy, sour flavours of the curry.
A handful of mange tout, sugar-snap peas or French (green) beans add colour and extra nutrients, but you can really customise this curry depending on what you have on hand/need to use up.
This curry is one of those dishes that improves over time so it's perfect for leftovers! It keeps well in the fridge for up to a few days, and freezes well too.
For more vegan curries, check out my:
- Chickpea Korma Curry
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Japanese Curry
- Chickpea Pumpkin Curry
- Tofu Satay Curry
- Potato Pea Curry
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Eggplant Chickpea Peanut Curry:
Eggplant Chickpea Peanut Curry (Vegan + GF)
- 2 tablespoons coconut oil, divided (or sub vegetable or rapeseed oil)
- 1 eggplant (aubergine), cut into thick slices
- 2 garlic cloves, minced
- 1 cm (½ inch) ginger, minced
- 1 heaped teaspoon curry powder, to taste
- 1 teaspoon ground turmeric
- 150 ml (⅔ cup) coconut milk
- Handful of fresh coriander (cilantro), roughly chopped
- 1 teaspoon agave syrup (or sub any other sweetener)
- Juice of ½ lime
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 tablespoon smooth peanut butter
- 400 g (14oz) tin of chickpeas, drained and rinsed
- Salt, to taste
- 200 g (7oz) mange tout (or sub sugar-snap peas or French (green) beans)
To serve (optional):
- Cooked brown or white rice
- Roasted peanuts roughly chopped
- Heat up 1 tablespoon of the oil in a large pan
- Keeping on a medium heat, fry the eggplant slices for a few minutes on each side, until browned - set aside on a plate
- Heat up the remaining tablespoon of oil in the same pan and add the garlic, ginger, curry powder and turmeric once hot
- Fry for about a minute until fragrant
- Add the browned eggplant, coconut milk, coriander, agave syrup, lime juice, stock cube, peanut butter, chickpeas and salt, with enough water to roughly cover
- Bring to the boil and simmer on a low heat for around 10 minutes until the eggplant is cooked through
- Add the mange tout and simmer for another few minutes until cooked through
- Leftovers keep well covered in the fridge for a few days, and can be frozen
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