Eggplant and Chickpea Curry | Well and Tasty

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is usually cheaper.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is more convenient and often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions are less costly.

Peel the skin off baby eggplants and dice them into smaller pieces.

Heat vegetable oil in a large skillet.

Add chopped onions and diced eggplant; stir well and cook down.

Add chopped mushrooms and season with salt and black pepper; cook until mushrooms lose moisture.

Add garlic ginger paste, cumin, coriander, curry powder, and paprika; mix well to bloom the spices.

Add chickpeas and full fat coconut milk; also add a chopped piece of scotch bonnet for heat.

Stir everything well and cover; let cook for 10 to 15 minutes to combine flavors.

Turn off the heat and squeeze in the juice of one lime.

Add a couple handfuls of spinach; stir to wilt the spinach with residual heat.

Serve with cauliflower rice, white rice, or naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary