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Looking for some healthy and simple weeknight dinner ideas? This Roasted Eggplant Curry served with chickpea crepes is the perfect one! Made with roasted eggplant, chickpeas, coconut curry and plenty of flavorful spices. Vegan friendly and gluten-free!
Coconut curry dishes are a staple in my home. They’re just so simple to make, satisfying and healthy at the same time!! This recipe is definitely one of those that you will want to make on repeat!
HOW TO MAKE VEGAN ROASTED EGGPLANT CURRY
1. ROAST EGGPLANT CUBES
I love serving curry dishes over the rice or noodles. This particular dish goes better with rice, so I usually start with preparing the rice first. This is the rice I usually get myself! Once the rice is cooking, dice the eggplant. Then, spread over a parchment paper, drizzle with extra virigin oil, sea salt and bake at 425F for about 25 minutes, flipping halfway through, until tender and browned.
2. MAKE THE COCONUT CURRY
While the eggplant is roasting, saute an onion with extra virign olive oil. Then, add garlic, ginger and chickpeas (rinsed and drained well), and all the spices. Stir fry for about 5 minutes until aromatic. Then, add in diced tomatoes, water, roasted eggplant and coconut milk. Bring to a simmer, and cook for about 15 minutes. Stir in lemon juice. Serve over rice with fresh cilantro and chickpea crepes or naan bread.
CHICKPEA FLOUR CREPES
While I love a good naan bread, sometimes I prefer something lighter. These chickpea flour crepes go amazing with any coconut curry! You can just use them to scoop and dip the yummy sauce!! And all you need is 4 ingredients to make them!
Chickpea Flour
Extra virgin olive oil
Water
Sea salt
chopped fresh herbs, cumin and garlic powder (optional)
If you love simple and healthy curry recipes, these are some of my favorite coconut curry recipes:
vegan coconut curry coconut noodles
vegan thai yellow coconut curry with chickpeas
coconut chickpea curry with no yeast naan bread
easy vegan coconut curry noodle bowls
Did you try the recipe yourself? Don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! Subscribe to my blog, like my page on Facebook or follow on Instagram if you’d like to stay updated with my recipes!!
Ingredients
ROASTED EGGPLANT COCONUT CURRY
1 large eggplant, cubed
2 tbsp extra virgin olive oil, divided
1 yellow onion, sliced
2 garlic cloves, minced
1 tsp ginger, minced
1 can chickpeas, rinsed and drained well
1 can diced tomatoes
1 can coconut milk, full-fat
1/2 cup water
1 tsp coriander
1 tsp cumin
1 tsp sweet paprika
2 cardamon pods (optional)
1 tsp chili powder
1/4 tsp turmeric (optional)
1 tbsp lemon juice
rice, for serving
CHICKPEA CREPES
1 cup chickpea flour
1 cup water, filtered
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp cumin (optional)
1/2 tsp garlic powder (optional)
2 tbsp chopped cilantro (optional)
Instructions
- Preheat oven to 425F and line a baking sheet with a parchment paper.
- Dice the eggplant. Then, spread over a baking sheet, drizzle with a tablespoon or more of extra virgin olive oil and sprinkle some sea salt. Bake for about 25 minutes, flipping halfway through, until tender and browned.
- Meanwhile, preheat remaining oil, add onion and saute for about 5 minutes, stirring frequently. Then, add garlic, ginger and chickpeas (rinsed and drained well), and all the spices. Stir fry for about 5 minutes until aromatic. Then, add in diced tomatoes, water, roasted eggplant and coconut milk. Bring to a simmer, and cook for about 15 minutes. Then, stir in lemon juice. Serve over rice with fresh cilantro and chickpea crepes or naan bread.
CHICKPEA CREPES
- Preheat a non stick pan and brush it with a little oil.
- In a bowl, whisk the chickpea flour, oil, water, salt, chopped cilantro, cumin and garlic powder. Let it rest for about 10 minutes.
- Pour about 1/2 cup of mixture on a pan and spread out. Cook for a bout 3-4 minutes, then flip over and cook the other side, until golden brown.