New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Eggplant Chickpea Curry


  • 1 (15-ounce can) chickpeas
  • 2-3 small eggplants
  • 1/2 big onion
  • 3 tbsp. oil (olive, coconut, etc.)
  • 2/3 cloves garlic
  • 1 cup coconut milk
  • 1/2 tbsp. curry powder
  • 1 tbsp. brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp smoked paprika.
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • Cooked rice of choice
  • 1 bunch/bag spinach, mchicha, Swiss chard, etc. (optional)


  1. Chop the eggplant and onion into small pieces and put them in a large pan with oil and cook on medium heat for at least 5 minutes.
  2. Add the garlic. Sauté until onion is lightly browned. Drain and rinse chickpeas and add them to the pan.
  3. Add coconut milk, spices, sugar, and salt and pepper to taste. Add optional greens at this time.
  4. Simmer for about 5 minutes. Serve your curry with cooked rice of choice.