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Massaman Chickpea Curry

Delectable Massaman Chickpea Curry with eggplant and potato (vegan). Servings: 2


  • 2 tbs of CurryFresh Massaman Curry Paste

  • Cooking oil

  • 1 cup of coconut milk

  • 3/4 cup of water (optional: substitute with chicken broth)

  • 1 medium onion

  • 1 tbs minced ginger

  • 1 tbs minced garlic

  • 1 medium potato

  • 1 large Chinese eggplant

  • 1 cup of boiled (ready to eat) chickpeas

  • Handful toasted crushed peanuts or cashews (optional)

  • Sugar to taste

  • Salt to taste (optional: add fish sauce to taste)


  • Cut the potato into 1/4 inch slices and the eggplant into 1/2 inch cubes.

    • Remember that the thickness determines the cooking time.

  • Chop the onion into 1 inch dices.

  • Mince the ginger & garlic.

  • Add cooking oil to a hot pan. Saute the eggplant until cooked. Remove from the pan and set aside.

  • Saute the ginger & garlic until fragrant. Add the onion and saute for +/- 1 minute.

  • Make space in the center and add 2 tbs of CurryFresh Massaman Curry Paste.

  • Add coconut milk (3/4 cup) to the curry paste and mix together.

  • Add the potato and mix together.

  • Add water until potato is submerged.

  • Bring to a simmer. Simmer for 10-12 minutes or until the potato is tender.

  • Add the eggplant and the chickpeas. Bring to a simmer for about 2-3 minutes.

  • Add sugar & salt to taste.

  • Serve in a bowl and sprinkle the remaining coconut milk on top.

  • Top with toasted crushed nuts.

  • Serve with rice.

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