Name: Simple Chickpea Curry with Eggplant and Butternut Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons oil; 2 medium Japanese eggplants, chopped small; 1 large onion, finely diced; 1 small red pepper, chopped small; medium butternut squash, chopped small; salt and pepper to taste; 2 to 3 teaspoons curry powder; 1/2 teaspoon ground turmeric; 1/4 teaspoon chili powder; 1/4 teaspoon ground cinnamon; 3 cloves garlic, minced; 2 cups vegetable stock; 2 cans chickpeas, drained and rinsed; 1 can coconut milk; 2 tablespoons honey (or 1 teaspoon sugar); 1 to 2 teaspoons Sriracha or hot sauce

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It’s the simple dishes like this Chickpea Curry we reach for during busy weeknight dinners or even relaxing weekend eats. It’s bursting with savory curry flavors, sweetened with a bit of honey, and absolutely soul-satisfying.

And the best part is, it’s mostly made with simple pantry ingredients. Plus some fresh veggies, which make this Chickpea Curry incredibly healthy.

Heathy Notes for Chickpea Curry

Eggplants are a good source of folate, potassium, and fiber, while butternut squash is packed with beta-carotene and chickpeas are a good source of protein and an excellent source of antioxidants.

We are huge curry fans. And while we’ve posted several curry recipes over the years, all mostly easy, this is the first truly vegetarian option. My guys are big on meaty protein.

But even they love this recipe!

How could they not with its abundant savory and sweet flavors, smokey and warm with a hint of cinnamon, and spicy to boot? Or, in their case, a whole lot spicy when they add additional Sriracha sauce.

Ingredients in this Easy Chickpea Curry

Vegetables:

2 Japanese eggplants
Large onion
Small red pepper
Medium butternut squash
3 garlic cloves

Pantry Ingredients:

Cooking oil
Vegetable Stock
2 cans drained chickpeas
1 can coconut milk

Spices:

salt and pepper
curry powder
ground turmeric
chili powder
ground cinnamon

How to Make Quick Chickpea Curry

Heat cooking oil in a skillet over medium heat. Add chopped eggplant: brown on all sides and remove from the skillet. Heat the remaining 1 tablespoon oil and add the onions, pepper, and butternut squash; season with salt and pepper and cook for a few minutes, until the onions and butternut squash are soft and golden. Sprinkle in the curry powder, turmeric, chili powder, cinnamon, and garlic; stir and cook for another minute.

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, browned eggplant, honey, and a squirt of sriracha; bring to a boil. Then add the chickpeas, reduce the heat, and simmer for 10 minutes or until the vegetables are soft. Season with additional salt, pepper, honey, and Sriracha as needed.

Serve with cilantro, pita wedges, flatbread or my favorite — steamed Basmati rice!