Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a hearty and flavorful dish that combines tender eggplant with protein-packed chickpeas in a rich, aromatic sauce. Perfect for a low-carb meal, it's both satisfying and nourishing, making it an ideal dinner option.

Ingredients

• Eggplant - 200 grams
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Coconut milk - 1 cup (240 ml)
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the curry powder, turmeric, and cumin, stirring to combine and cook for another minute.
5. Dice the eggplant into bite-sized cubes and add it to the skillet, cooking for about 5-7 minutes until it starts to soften.
6. Pour in the coconut milk and add the drained chickpeas. Stir well and bring to a simmer.
7. Reduce the heat to low and cover the skillet, allowing it to cook for 10-15 minutes, or until the eggplant is tender.
8. Season with salt and black pepper to taste, then stir in the lemon juice.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle maintenance.

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