This easy chickpea potato eggplant curry is hearty, aromatic, and packed with both protein and fiber! Sauteed eggplant and potatoes soak up the smoky spices and savory tomato paste and pair perfectly with the chickpeas. At the last minute, wilt the fresh spinach for a nice pop of color and nourishing greens. Spoon it over a bed of white rice and sprinkle with pepper and cilantro for a cozy, soulful meal.
I adore Indian cuisine with its bold flavors, fragrant spices, and abundance of naturally plant-based recipes.
This easy chickpea curry uses potatoes and eggplant for that cozy, hearty feeling. Together, they make a satisfying and nourishing meal that just happens to be vegan.
It also takes just 30 minutes, meaning you can make a homemade curry - from scratch - in almost no time at all. It's one of my favorite options for busy nights when we want something warm and comforting on-the-fly.
Why you’ll love this Chickpea Eggplant Potato Curry Recipe
- Made with simple pantry staples
- An easy way to pack in more veggies without a lot of effort
- Ready in 30 minutes - perfect for nights when you're short on time
- Deeply comforting with warm, cozy flavors
- Tastes even better the next day (perfect for meal prep)
- Pairs beautifully with rice, naan bread, or a variety of Indian recipes and side dishes
- 100% vegan recipe - no meat, dairy, or eggs required for big, bold flavor
Helpful Tip
For the freshest flavor, feel free to grind fresh cumin seeds or coriander in a spice grinder.
Ingredients for Chickpea Eggplant Potato Curry
This recipe recipes on several fresh ingredients, like eggplants, potatoes, and spinach. The rest will most likely come from your pantry or freezer, which helps make it both convenient and affordable.
- Olive oil - To sauté the aromatics.
- Aromatics - Before anything else, start by frying fresh ginger, garlic, and onion. This is the foundation of the flavor, and makes a huge difference in the finished dish.
- Fresh eggplants - Use whichever type of eggplant you like (American, Italian, or Indian eggplants). Be sure to choose a variety that is firm on the outside to get the best texture.
- Baby potatoes - Baby potatoes are naturally buttery and creamy, plus they're the perfect size without needing to cut them at all. You can use any type of baby potatoes, like white, yellow, or red potatoes.
- Canned chickpeas - Garbanzo beans have a great texture and bite that helps them stand out in curries.
- Tomato paste - Adds richness and depth plus a hint of umami flavor.
- Seasonings - For a rich aroma and warmth, I like to use a mixture of popular Indian spices, like ground coriander powder, smoked paprika, ground cumin, and curry powder.
- Baby spinach - To wilt into the curry right before serving. You can also use other fresh greens, like baby kale or baby chard.
- Chopped cilantro (AKA fresh coriander leaves)
- Garnish - Season with black pepper and red pepper flakes for a little extra heat and flavor.
How to Make Chickpea Curry with Eggplant and Potato
There are just a few steps here. Basically, you'll start by frying the aromatics, then stir fry the potatoes and eggplants until they're golden brown and tender. Once they're ready, add in the tomato paste, spices, water, and chickpeas until the curry gravy comes together. Wilt some spinach and serve!
- Heat oil over medium heat in a deep non-stick skillet or wok and fry garlic, ginger and onions for 5 minutes until fragrant and browning.
- Add potatoes and eggplant and season with pinch of salt and fry stirring often for 10 minutes until potatoes and eggplant are soft.
- Add tomato paste, ground coriander, cumin, smoked paprika, salt and curry powder and cook for 2-3 minutes.
- Add water and chickpeas and bring to a boil then turn down to a simmer until all veggies are fork tender and a luscious curry gravy has formed. Lastly add baby spinach too wilt.
- Serve with rice and cilantro and top with black pepper and crushed red pepper for some heat.
Tips for Making the Best Vegan Curry
- Change the roots. Try cubed sweet potatoes or butternut squash instead of the regular potatoes for a little extra sweetness.
- Garnish. A squeeze of fresh lemon juice or a drizzle of coconut milk take the finished curry to the next level. You can also add minced red onion or some diced fresh tomatoes for a little extra freshness, too.
- Add heat. For a spicier curry, add some some red chili powder, green chilies, red pepper flakes, or cayenne pepper.
FAQs
There are so many types of eggplants out there, including Indian, Italian, and Japanese eggplants. Fortunately, you can really use any of them. They are all slightly different, but similar enough to use interchangeably. The most important thing is to use a really firm, fresh eggplant. Globe eggplant is handy since they are so easy to find and you get a lot in each one, while Japanese eggplants tend to be thinner and a little milder. Use whatever you have!
This recipe makes a great main dish served with some rice and cilantro, but you can also serve it as a side dish with other Indian-inspired recipes, like "Desi" Vegan Nachos or Air Fried Chickpea Pakora Fritters.
Honestly, there's no need. It will take longer for the pressure cooker to come to high pressure than it is to make it on the stove.
Other Delicious Vegan Curry Recipes
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Easy Chickpea Eggplant Potato Curry with Spinach
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 1 onion chopped
- ½ eggplant cut in small cubes
- 3 small potatoes cubed
- 15 oz canned chickpeas drained
- 3 tbsp tomato paste
- ½ tap salt
- ¼ tsp coriander
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- 2 tbsp curry powder
- 2 cups water
- 2 cups baby spinach
- ¼ cup chopped cilantro
- Black pepper and red pepper flakes to your liking
Instructions
- Heat oil over medium in a deep non-stick skillet or wok and fry garlic, ginger and onions for 5 minutes until fragrant and browning.
- Add potatoes and eggplant and season with pinch of salt and fry stirring often for 10 minutes until potatoes and eggplant are soft.
- Add tomato paste, ground coriander, cumin, smoked paprika, salt and curry powder and cook for 2-3 minutes.
- Add water and chickpeas and bring to a boil then turn down to a simmer until all veggies are fork tender and a luscious curry gravy has formed.
- Lastly add baby spinach to wilt.
- Serve with rice and cilantro and top with black pepper and crushed red pepper for some heat.