Eggplant Curry with Chickpeas
A creamy eggplant and chickpea curry with coconut milk and a measured amount of curry paste.
Ingredients
- 200 g eggplant
- 120 g canned and drained chickpeas
- 60 g onion
- 100 ml coconut milk
- 1 tsp curry paste
- 1 tsp rapeseed oil
- 75 ml water
- 1 tbsp chopped coriander, optional
- Salt, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 90.7 kcal | 508 kcal |
| Protein | 2.7 g | 15 g |
| Carbs | 9.5 g | 53 g |
| Sugars | 3.2 g | 18 g |
| Fiber | 2.9 g | 16 g |
| Fat | 5 g | 28 g |
Instructions
- 1
Prepare
Cut the eggplant into roughly 2 cm cubes and finely dice the onion. Rinse and drain the chickpeas.
- 2
Brown the eggplant
Heat the oil in a deep frying pan. Cook the eggplant over medium-high for 6–8 minutes until well browned, adding 1 tablespoon of water if needed.
- 3
Add the aromatics
Stir in the onion and cook for 3 minutes. Add the curry paste and fry for 30 seconds.
- 4
Simmer the curry
Stir in the chickpeas, coconut milk and remaining water. Cover and simmer for 10 minutes, then uncover for 3–5 minutes to thicken.
- 5
Season
Season with salt and scatter with coriander if desired.
Tip
Browning the eggplant first gives more flavour than softening it directly in the sauce.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
