This Eggplant Chickpea Tikka Masala is flavorful, hearty, filling, and vegetarian too!
I love to trying new recipes, and lately, I’ve been experimenting with Indian-inspired recipes especially curry. Those bold flavors, the combination of different spices, and the creamy texture. After a couple of tries, I ‘m finally able to share with you my latest creation: Eggplant Chickpea Tikka Masala.
Some of you may be familiar with Eggplant Chicken Tikka Masala. This is my version of it, but made healthier and totally vegetarian (or vegan if you use coconut milk) friendly. It was also pretty simple to make. If you’ve never tried making Indian food at home, this is the perfect dish to start with. It only requires a few spices which should be readily available at most major grocery stores.
I served the dish with basmati rice and roti a few nights ago and it was so delicious!
- 2 tbsps unsalted butter or vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsps fresh ginger, grated
- 1 medium eggplant, diced
- 1 tsp garam masala
- 2 tsps cumin
- 2 tsps paprika
- 1 tsp turmeric
- ½ tsp cayenne pepper
- 1 fresh jalapeno pepper, seeded and minced
- 1 15oz can chickpeas, drained and rinsed
- 1 15oz can diced tomatoes
- ½ cup half and half or coconut milk
- Salt and pepper, to taste
- For serving: cooked basmati rice, roti or naan, fresh cilantro for garnish
- Heat butter or oil in a large saucepan over medium heat. Saute onions until slightly caramelized. Add garlic, ginger and eggplant and cook, stirring often, for 10 minutes.
- Stir in garam masala, cumin, paprika, turmeric, and jaiapeno and cook until fragrant.
- Add chickpeas and diced tomatoes, bring to a boil and simmer for 15 minutes.
- Stir in the half and half and return to a simmer for 5 minutes. Remove from the heat and serve with rice, roti or naan, and cilantro as desired .