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.
- 1 medium eggplant, diced into 1 inch cubes
- 1 large sweet potato, peeled and diced into 1 inch cubes
- 3 tbsp olive oil, divided
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and minced
- 3 tbsp red curry paste
- 1 can coconut milk
- 1 28 oz can diced tomatoes
- 1 can chickpeas, drained
- Juice of half a lime
- 1 tbsp soy sauce (or tamari for gluten free)
- 5 cups baby spinach
- Cilantro, for serving
- Line a large baking sheet with parchment paper. Preheat oven to 400 degrees F.
- Toss the eggplant and sweet potato cubes with 2 tbsp olive oil and a generous shake of salt and pepper.
- Roast eggplant and sweet potatoes for 25-30 minutes, until fork tender and beginning to brown.
- Meanwhile, heat the remaining 1 tbsp olive oil over medium heat in a deep pot. Add onion, garlic, and ginger, and cook for 2-3 minutes until very fragrant.
- Add the red curry paste and stir to coat the onion mixture in the paste.
- Pour the coconut milk and diced tomatoes into the pot. Stir it up so everything is well combined.
- Add the chickpeas to the pot, along with the cooked eggplant and sweet potato.
- Add the lime juice and soy sauce, followed by the spinach.
- Stir and cook until the spinach is wilted.
- Serve with cooked rice, pita, or naan bread. Garnish curry with fresh cilantro leaves.
How to store roasted eggplant curry
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.
Ingredient substitution suggestions
- Use white potatoes instead of sweet potatoes if you prefer.
- Try kale, collards, or swiss chard in place of spinach for a different leafy green.
- Use 1 tsp ground ginger in place of fresh ginger, if you are unable to find fresh.