Quick enough for weeknights, this delicious Sri Lankan curry recipe has the added benefit of being rich in antioxidants thanks to eggplant.
Prep Time: 10 minutes
Cook Time: 15 minutes
1. Heat oil in a large frying pan over medium-high heat. Add eggplant and cook, stirring occasionally, or until starting to turn golden and tender. Add onion and cook for a further 2-3 minutes or until soft and translucent.
2. Add coriander stems, garlic, ginger, curry leaves, cumin seeds, mustard seeds and fennel seeds. Cook for one minute or until fragrant. Stir through remaining one tablespoon curry powder.
3. Add coconut milk and tomatoes. Reduce heat and simmer for 4-5 minutes or until warmed through. Add chickpeas for the last 2 minutes of cooking. Season with a pinch of salt.
4. Divide rice and curry between serving bowls. Serve with lime wedges and coriander leaves.
Nutrition Tip: The deep purple colour of eggplants means they are rich in antioxidants. They are the perfect addition to this curry as they soak up the delicious flavours of the spices and aromatics, but can be swapped for broccoli or cauliflower as we head into the cooler months.