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Eggplant Chana Masala

This eggplant chana masala is perfect for a quick & easy cozy dinner. It's creamy, filling, made in one pot, vegan, and gluten-free!
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Servings: 3


  • 1 tbsp olive oil
  • 1 globe eggplant chopped
  • ½ yellow onion chopped
  • 3 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 ½ tsp garam masala
  • 1 ½ tsp coriander
  • ¾ tsp cumin
  • ½ tsp turmeric
  • 1 pinch of cayenne optional
  • 1 ¾ cups (15 oz can) cooked chickpeas drained and rinsed
  • 15 oz can diced or crushed tomatoes
  • 3 tbsp tomato paste
  • ½ cup coconut milk
  • ½-1 cup vegetable broth
  • 1 tbsp Japanese Worcestershire sauce** optional
  • salt to taste


  • chopped cilantro
  • lemon wedges


  • Heat olive oil in a large pot over medium heat. Add eggplant, onion, and a pinch of salt and cook, stirring frequently, until the onions are tender and translucent, 3-5 minutes.
  • Add garlic and ginger and cook until fragrant, about 30 seconds.
  • Add the spices (garam masala, coriander, cumin, turmeric, and cayenne) and stir constantly for 30 seconds, mixing everything well.
  • Add chickpeas, tomatoes, tomato paste, coconut milk, ½ cup vegetable broth, and Japanese Worcestershire sauce (if using). Stir to combine. For a thinner stew, add an extra ½ cup of vegetable broth.
  • Bring to a boil then lower to simmer over medium low heat until the eggplant is very soft (about 15-20 minutes).
  • Use a fork to mash some of the eggplant chunks. This creates a thicker, creamier stew.
  • Taste and add salt as needed. Serve with chopped cilantro and lemon juice.


WORCESTERSHIRE SAUCE: Not authentic obviously, but I love adding a little bit of Japanese Worcestershire sauce for a touch of sweetness and little extra depth. However, you can also add 1-3 tsp of sugar (adjust to taste) or omit entirely.
Recipe adapted from Cookie and Kate.