Prep Time: 15 minutes

Cooking Time: 30 minutes

Serving: 4 servings



One large eggplant, diced

One can (15 oz) chickpeas, drained and rinsed

One onion, finely chopped

Three cloves garlic, minced

One red bell pepper, diced

One can (14 oz) diced tomatoes

One can (14 oz) coconut milk

Two tablespoons of curry powder

One teaspoon of ground cumin

One teaspoon of ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Two tablespoons of vegetable oil

Fresh cilantro leaves for garnish

Cooked rice for serving



In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic, curry powder, ground cumin, coriander, turmeric, paprika, and cayenne pepper.

Stir well to combine, and let the spices cook for about 1-2 minutes until fragrant. Add the diced eggplant and red bell pepper to the pot. Cook for about 5-6 minutes, stirring occasionally, until the vegetables soften.

Pour in the diced tomatoes with their juices and the drained chickpeas. Stir everything together and let it cook for another 5 minutes. Pour in the coconut milk and give it a good stir. Reduce the heat to low, cover the pot, and let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the eggplant to tender.

Check the seasoning and add salt and pepper to taste.

Serve the eggplant and chickpea curry over cooked rice, and garnish with fresh cilantro leaves.


Nutrition Facts: (Per serving)

Calories: 320

Fat: 18g

Carbohydrates: 34g

Fiber: 9g

Protein: 9g

Vitamin C: 60% DV

Iron: 15% DV

Calcium: 8% DV