EGGPLANT AND CHICKPEA CURRY
This Eggplant and Chickpea Curry is a comforting and plant-based dish bursting with flavour and nutrients. Tender eggplant cubes and protein-rich chickpeas are simmered with aromatic spices, garlic and onion in a one-pot wonder that’s both satisfying and easy to prepare. Perfect for a quick vegan dinner, it comes together in just 30 minutes and is packed with fibre, protein and essential vitamins. Serve it with warm rice or naan for a complete and hearty meal that everyone will love. The subtle blend of curry powder and olive oil brings out the best in the fresh vegetables, creating a truly comforting and nourishing dish.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The preparation of Eggplant and Chickpea Curry involves the following ingredients:
- ½ cup diced eggplant
- ¼ cup chickpeas
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp curry powder
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories:8 kcal
- Fat:8 g
- Saturated Fat:1 g
- Carbohydrate:3 g
- Sugar:5 g
- Sodium:7 mg
- Fiber:9 g
- Protein:7 g
- Calcium:5 mg
- Iron:7 mg
- Potassium:568 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic and curry powder, cook for 1 minute until fragrant.
- Add Eggplant: Add the diced eggplant and stir to coat with the spices.
- Add Chickpeas: Stir in the chickpeas and a splash of water to prevent sticking.
- Simmer: Cover and cook for 10 to 15 minutes, stirring occasionally, until the eggplant is tender and the flavours have melded.
- Season: Add salt to taste.
- Serve: Enjoy hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Eggplant and Chickpea Curry:
- Uniform Eggplant: Dice the eggplant evenly for consistent cooking.
- Chickpeas: Rinse canned chickpeas well before adding them to reduce sodium.
- Spice it Up: Add a pinch of chilli flakes for extra heat.
- Finishing Touch: Garnish with fresh coriander for an added burst of freshness.
VARIATIONS
- Protein Boost: Add tofu or lentils for added protein.
- Extra Veggies: Stir in spinach, bell peppers or tomatoes for additional nutrients and colour.
- Creamy Twist: Add a splash of coconut milk for a richer and creamier curry.
- Nutty Flavour: Top with toasted almonds or cashews for a crunchy texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of water if needed.