Eggplant Chickpea Curry

A fibre-packed, plant-based and gluten free curry rich in carbohydrates, protein and iron.  Although there’s a few steps, most of them are roasting or slow cooking, so the actual prep time is quite short plus it freezes well so perfect for batch cooking!

Ingredients

• 2 medium eggplants
• 4 tbsp olive oil
• 1 large onion – diced
• 1 red capsicum –  finely chopped
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 2 tsp turmeric
• 3 tsp minced garlic
• 2 tsp fresh ginger (or 1/2 tsp ground ginger)
• 1 tsp garam masala (can substitute with curry powder)
• 1 can diced tomatoes
• 1 can coconut milk
• 2 cans chickpeas

Rice and coriander to serve (optional).

Method

1. Preheat oven to 180 degree celsius.
2. Chop the eggplant into 2-3 cm chunks. Place in a roasting dish, drizzle over olive oil, and bake in the oven for 40-60 minutes or until golden brown
3. While the eggplant is baking, dice the onion. Then de-seed and chop the capsicum into small pieces
4. Heat a large frypan with a lid, add 2 tbsp olive oil, then sauté the onion for 5 minutes or until translucent. Now stir in the spices (ground coriander, smoked paprika, turmeric and garam masala) and a tbsp of water
5. Add garlic and ginger, and cook all together for 1 minute. Add in capsicum and cook for another minute
6. Add the canned tomatoes, coconut milk and chickpeas. Stir together then add the roasted eggplant
7. Bring the curry to a gentle simmer, then reduce to low heat. Cover partially with a lid and cook for 25–40 minutes to enhance the flavour, stirring occasionally
8. If the curry becomes too thick, add a little water. If too thin, simmer uncovered for the last 10 minutes
9. Serve with cooked rice and picked coriander leaves

Notes:

• Store in an air tight container in the fridge for up to three days.
• Swap rice for quinoa for extra fibre.
• Great for batch prep.

* Per serve