Eggplant, Chickpea and Tomato Curry

By Ashley Lonsdale

Published Sept. 7, 2025

Eggplant, Chickpea and Tomato Curry
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(250)
Comments
Read comments

The texture of raw eggplant is quite spongy, which is a key indicator of its remarkable ability to absorb flavor. For this reason, eggplant is an excellent ingredient for curries. Here's how this recipe proves that theory: Planks of seasoned eggplant tumble through a base of curry-infused olive oil and golden-brown onions. While the eggplant drinks in the flavors, tomatoes break down entirely to join the pool of sauce, contributing both sweetness and a light acidity. To finish the dish, a big spoonful of vinegar does something imperceptible but important, adding a cheerful quality, as do the fresh-tasting sliced scallions. Though this recipe welcomes just about any curry powder, Caribbean curry powder is preferred thanks to its warm spices like allspice, cloves and ginger, which pair particularly well with the eggplant, tomato and potato mix.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1pound Italian eggplant, cut into 2-inch-long planks (each about ¼-inch-thick)
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  • ¼cup plus 2 tablespoons olive oil
  • 1large sweet onion, halved and thinly sliced
  • 4garlic cloves, sliced
  • 1tablespoon curry powder (preferably Caribbean)
  • 1teaspoon ground allspice
  • ¾pound Yukon Gold potatoes (about 2 medium or 1 large), scrubbed and cut into 1-inch cubes
  • 2beefsteak tomatoes, roughly chopped
  • 2(15-ounce) cans chickpeas, drained
  • 1tablespoon white vinegar
  • 4scallions, thinly sliced on the diagonal
  • Cooked rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

466 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 14 grams protein; 1040 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl, toss the eggplant with ½ teaspoon of salt and set aside.

  2. Step 2

    In a large pot or wide sauté pan, heat the olive oil over medium-high. Add the onions and cook, stirring occasionally, for 6 to 8 minutes, until golden brown and softened. Season with salt and pepper.

  3. Step 3

    Stir in the garlic, curry powder and allspice. Add the eggplant and potatoes and season with salt. Cook the mixture in the oil for about 1 minute, stirring frequently, until each piece of vegetable is coated in spices.

  4. Step 4

    Add the tomatoes, chickpeas and 1 cup of water. Using a wooden spoon, release any browned bits on the bottom of the pan. Season with salt. Bring to a boil, cover, reduce the heat to medium-low and simmer for 20 to 25 minutes, until eggplant and potatoes are tender.

  5. Step 5

    To serve, stir in the vinegar and garnish with scallions. Serve with rice.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
250 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Betsy Meek.

I followed the recipe, using this recipe for Jamaican curry. The eggplant and potatoes were delicious; our two gorgeous garden tomatoes disappeared; we felt there were too many chickpeas. Next time I’ll double the tomatoes and/or add them later in the simmering process and dial back the beans. https://www.africanbites.com/jamaican-curry-powder/#recipe

andree

@Betsy Meek. Based on the description of the recipe the tomatoes are meant to become one with the sauce.

Chuck

Hi Lisa, you should be able to make this with standard grocery store items. Any curry powder will do, the addition of allspice gives it a Caribbean tinge. If you can’t find eggplant try it with cauliflower or zucchini. Adjust the proportion of the main ingredients to suit your taste. Good luck!

risa

Made a bunch of adjustments that worked out. Used 1 1/2 TBL of yellow curry paste + veg broth instead of powder; used 2/3 of a large can of whole tomatoes instead of fresh; replaced 1 can of chick peas with 1 package tofu; added a bit of coconut milk as well. Really happy with the result

Tim

Is this a gluten free recipe?

Jan

Very good but not quite as great as I thought it would be. I also think bread would be a better side for it than rice. I gave it a 4/5.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.