Tomato, Eggplant & Chickpea Curry


I never use to like to eat a curry – I was never a big fan of hot, spicy food….but with the right veggies and herbs you can make curry whatever way you like! This is one I enjoy regularly. Tomato, Eggplant Chickpea Curry


1-2 Tablespoons of Olive Oil

1 diced onion

1 Eggplant

5 cooked tomatoes diced or 1 tin of diced tomatoes

2 cans of chickpeas rinsed (or 400g cooked)

1/4 Cup of fresh coriander chopped finely

1/2 Tablespoon of fresh ginger – minced

2 teaspoons of turmeric

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

Sprinkle of Cayenne Pepper

Sprinkle of Salt

Cracked Pepper to taste

Sprinkle of Natvia for desired sweetness


Preheat Oven to 220 degrees.

Peel eggplant (this is optional but in a curry I do prefer the skin gone) and slice eggplant into cube size pieces. Place on a baking tray lined with tin foil and sprayed with coconut oil. Allow eggplant to cook for 20-30min, checking regularly and testing for ‘softness’.

Meanwhile, add oil and onion to a large pan on medium heat. Once the onions start browning up make a ‘well’ in the middle and add cumin seeds wait for a minute and start stirring seeds into the onions. Add remaining herbs and spices apart from the salt and pepper. Stir and add in tomatoes. Keep stirring, turn heat down a little and let it cook for 10min.

By this time the eggplant should be ready to remove from oven and be added to the pan. Cook for a further 5min and add in chickpeas. Ensure mixture is not sticking to the pan and add water and salt. Add fresh coriander and cracked pepper – serve.