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Saturday, January 3, 2009

Eggplant & Chickpea Curry

Indian is my all time, hands down, eat-for-the-rest-of-my-life-on-a-deserted-island favorite. It's got flavor coming out the wazoo, it's healthy, scrumdiddlyumptious, and vegan-friendly... what's not to love?

Stumped? I couldn't think of a single reason either.

This curry is definitely comfort food. It's warm, thick, satisfying, and flavorful. A perfect dinner for a night when it's freezing out and I have "pneumonia" (aka a very slight cough). I served it with brown Basmati rice that I toasted in olive oil then cooked with a vegan bullion cube and a pinch of salt. How do you say 'bon apetit' in Hindi?

* The ingredient list may look long, but it's just a bunch of stuff you pull out of the cabinets. Don't shy away!

Olive Oil
1 large yellow onion, diced
1 inch fresh ginger root, grated or minced
2 cloves garlic, minced
2 carrots, diced
1 teaspoon whole coriander seeds (you could use 1/2 t ground coriander if you don't have whole seeds)
1 teaspoon cumin
1 teaspoon Garam Masala
1 teaspoon Hot Madras Curry Powder
Red pepper flakes, cayenne, or jalapeño, to taste
1 large eggplant, diced
2 cans chickpeas, drained and rinsed
1 can (14 oz.) diced tomatoes
3 cloves garlic, minced
1/2 cup frozen peas
1 teaspoon salt
Handful fresh cilantro, chopped

1. In a large, heavy-bottom skillet saute the onions, ginger, garlic, and carrots in olive oil until the onions are translucent and the carrots are soft.
2. Add the spices (coriander seeds through red pepper flakes) and saute for a few more minutes so the spices can toast and release their flavor.
3. Add the eggplant, chickpeas, tomatoes, and garlic.
4. Cover and simmer on medium-low for about 20-30 minutes or until the eggplant is barely recognizable and everything has become one thick, dark curry.
(See the before and after pictures above.)
5. Add the peas and cilantro, season with salt, and continue to cook for a few minutes - just until the peas are hot.



  1. This was super yummy. I added a jalapeño pepper & ginger.

    Also I stumbled upon your blog & love it - I'm also an Anna and my sister's name is Sarah so I'll be coming back to find more recipes.

  2. Anna,

    Thanks so much for your comment! I think your ginger addition sounds fantastic! It's incredible how many Anna-Sarah sister combinations I've met in my life... your parents must have great taste in names! Thanks again for exploring our site! Please let us know if you try other recipes; we love to hear what people think! Happy eating!


  3. Is there a way to be able to email yourself receipes or print them out for keeping?

    This was delicious by the way!

  4. Thanks so much for your comment! I've been trying for a while to figure out the best way to incorporate a 'printer friendly' version of our recipes. I just added a link at the end of this post to a version that might be easier to print. I'd love to hear what you think about this 'printer friendly' link option. Thanks again for your comment and for visiting Two Blue Lemons! I'm so glad you enjoyed the recipe!


  5. was ok, but i dont think i like eggplant in this.

  6. This looks amazing! i want to make it, but how much does this recipe make? I would just be making it for myself...

  7. Good question! It makes quite a bit, but it's one of those things that is even better reheated the next day, so I'd say make the whole recipe and enjoy the leftovers for lunch and/or dinner the next day!


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