Eggplant & Garbanzo Curry

Eggplant & Garbanzo Curry Recipe

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Leah Hamm


This top-of-the-stove main dish is quick and easy when you need to get a meal on the table in a hurry. Substitute sun-kissed vine-ripened tomatoes whenever possible. The flavor improves if made a day ahead.

★★★★★ 1 vote
20 Min
30 Min
Stove Top


1 Tbsp
olive oil
1 medium
onion, chopped
1 can(s)
petite diced tomatoes, undrained
1 medium
eggplant, 1" cubes
2 tsp
curry powder, more to taste
1 tsp
1/4 tsp
2 c
boiling water
1 can(s)
garbanzo beans, rinsed and drained
1/2 c
fresh cilantro, chopped
1 c
long-grain rice
1/2 c
low-fat greek yogurt - optional

How to Make Eggplant & Garbanzo Curry


  • 1Heat the oil over medium-high heat, cook the onion, stirring occasionally, 4-5 minutes.
  • 2Stir in the tomatoes, eggplant, curry powder, salt and pepper. Cook and stir 2-3 minutes.
  • 3Stir in the garbanzo beans and cook until heated through, 3-4 minutes. Remove from heat and stir in the cilantro.
  • 4Cook the rice according to package directions. Remove from heat, cover and let rest 5 minutes, fluff with a fork.
  • 5Serve the curry over the rice, with a dollop of Greek yogurt and chopped cilantro.

Printable Recipe Card

About Eggplant & Garbanzo Curry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Soy Free
Other Tags: Quick & Easy, Healthy