Nourishing Eggplant and Chickpea Curry

Warm, comforting, and bursting with flavor, this curry is more than just a hearty meal, it’s a bowl full of hidden health benefits.

Eggplant is rich in antioxidants like nasunin, which supports brain health and helps fight free radical damage (damage caused by toxins), while its fiber keeps your gut happy and your blood sugar steady.

Chickpeas add a protein-packed punch, supporting muscle health and satiety, and they’re loaded with magnesium for calming those peri- and post-menopausal nerves.

Fragrant spices of turmeric, cumin, mustard seeds, garlic, ginger and coriander not only bring that irresistible Malay-inspired flavor but also offer anti-inflammatory properties to ease joint pain and boost your immunity.

Cashew nuts bring a lovely crunch to the dish while providing heart-healthy monounsaturated fats, a plant-based protein boost, magnesium, and antioxidants that support bone health and energy metabolism.

A perfect dish for those cooler nights or on a warm summer’s evening when you want to spice things up a little.

Here’s what you need:

• 5-6 tablespoons of olive oil or coconut oil (whichever taste you prefer)
• 1 teaspoon salt
• 1.5 tablespoon garam masala
• 3 teaspoons ground tumeric
• 1kg eggplant, cut into chunks
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 large brown onion, sliced
• 2 cloves garlic, crushed
• 1 teaspoon chilli powder (to taste)
• 1 tablespoon chopped ginger
• 1 tablespoon tomato paste
• 1 can chopped tomatoes
• 1 cup cooked chickpeas
• 270ml can coconut cream
• 1/2 cup roasted cashews
• Coriander to serve
• Lemon juice to serve

Here’s what you do:

1. Preheat oven to 220 degrees C.  Line a large baking tray with baking paper.
2. Combine 4 tablespoons of the oil, 1 tsp salt, 3 tsp out of the garam masala and 2 tsp ground turmeric in a large bowl, then add the chopped eggplant and toss to coat with the oily mixture.  Scatter the eggplant over the baking tray.
3. Roast in the oven for 20 minutes or until the eggplant is softened and slightly charring on the edges, but still holding its shape.
4. In a heavy pan, heat the remaining oil over medium heat.  Add the cumin, mustard seeds, chili powder and cook for 30 seconds until lovely and fragrant, then add the onion and cook, stirring, for around 3 minutes until the onion has softened.
5. Add the garlic and ginger, then the remaining garam masala and remaining turmeric.  Cook stirring constantly for a further minute.
6. Add the tomato paste and tinned tomatoes and cook, stirring for 5 minutes until well combined and the tomatoes are breaking down.
7. Add the roasted eggplant and chickpeas to the pan and stir to combine with the sauce, season with salt and pepper to taste and add the coconut cream.
8. Bring to a simmer and cook for a further 10-15 minutes, stirring occasionally.
9. Remove from heat, and add the cashews, stirring them through leaving a few for garnishing.
10. Garnish with coriander leaves and extra cashews.
11. Don’t forget to give the curry a good squeeze of lemon before serving – it rounds out the flavour!

Serve with rice or a bread (see below).

For an extra protein boost, consider pairing your Nourishing Eggplant and Chickpea Curry with these:

Protein Pairings:

1. Grilled Tofu or Tempeh
   Marinate in soy sauce, ginger, and garlic, then grill or pan-fry. The smoky, savory flavors complement the curry beautifully.
2. Hard-Boiled Eggs
   Slice them up and nestle them into the curry for a creamy, protein-rich addition.
3. Greek Yogurt or Raita
   A dollop of unsweetened yogurt or cucumber raita adds protein and a cooling balance to the spices.
4. Lentil or Dal Side Dish
   A spiced red lentil dal alongside this curry doubles down on plant-based goodness.

Best Bread Options:

• Roti: Light, soft, and easy to scoop with, roti is a great choice if you want something wholesome that doesn’t overshadow the curry’s flavors.
• Flatbread: A versatile option—homemade or store-bought—flatbread offers a bit of chew and works well for wrapping up bites of curry.
• Naan: For a more indulgent pairing, go for naan, especially garlic or plain varieties. Its fluffy, buttery texture soaks up the curry sauce like a dream.

If you’re keeping things lighter, roti is your best bet. For a treat, naan wins hands down. Need a middle ground? Flatbread’s your answer.

Enjoy!

Catherine