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Sri Lankan Eggplant and Chickpea Curry
Posted 3 April 2019
Prep time: 10 minutes
Cooking time: 15 minutes
- 2 Tablespoons olive oil
- 1 Large eggplant, cut into 2cm cubes
- 1 Brown onion, finely chopped
- 1 Bunch coriander, stems finely chopped, leaves picked
- 4 Garlic cloves, finely grated
- Thumb-sized piece of ginger, finely grated
- 10 Curry leaves
- 2 Teaspoons cumin seeds
- 2 Teaspoons brown mustard seeds
- 2 Teaspoons fennel seeds
- 2 Tablespoons curry powder
- 400mL Reduced-fat coconut milk
- 1 Punnet cherry tomatoes, halved
- 1 400g Tin chickpeas, drained and rinsed
- Pinch of salt
- 2 Cups cooked basmati rice
- 2 Limes, cut into wedges
- 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.
- 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.
- 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.
- Divide rice and curry between serving bowls. Serve with lime wedges and coriander leaves.
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.