Ingredients: 

1 large eggplant, diced

1 can (15 oz) chickpeas, drained and rinsed

1 onion, chopped

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (optional)

1 can (14 oz) diced tomatoes (or use fresh diced tomatoes)

1 cup vegetable broth

1/2 cup coconut milk

Salt and pepper to taste

Fresh cilantro for garnish

Cooked brown rice or quinoa for serving

 

Preparation: 

In a large skillet or pot, heat some olive oil over medium heat. Add chopped onion and sauté until softened.

Stir in minced garlic, curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper (if using). Cook for another minute until fragrant.

Add diced eggplant tothe skillet and cook until it is softened.

Pour diced tomatoes, vegetable broth, and coconut milk into the skillet. Bring the mixture to a simmer.

Add drained and rinsed chickpeas to the skillet. Stir everything together and let it simmer for about 15 minutes or until the eggplant is cooked through and the curry has thickened.

Season the curry with salt and pepper to taste.

Garnish with fresh cilantro before serving. Serve the eggplant and chickpea curry over cooked brown rice or quinoa.

 

Nutritional Value (approx. per serving):

Calories: 380 kcal

Carbohydrates: 45g

Protein: 12g

Fat: 18g

Fiber: 10g

Sugar: 12g