This roasted eggplant curry with sweet potatoes and chickpeas is an easy vegan recipe packed with tons of flavor and nutrients. Ready in under an hour for a healthy and delicious weeknight meal. Serve this curry on it’s own or with rice.
Fridge: Store in an airtight container in the fridge for 3-5 days. Reheat it a microwave-safe bowl for 1-2 minutes.
Freezer: Freeze individual portions of roasted eggplant curry in airtight containers or baggies. Store in the freezer for up to 3 months. Defrost in the fridge before reheating.