Eggplant & Chickpea Masala
Serves
4
Prep Time
10 minutes
Cook Time
32 minutes
Ingredients
2 tbsp. coconut oil
1 onion, diced
2 inches ginger, diced
2 eggplants, diced
3 garlic cloves, minced
½ cup (120ml) of water
2x 14 oz. (400g) can chickpeas, drained
2x 14 oz. (400g) can chopped tomatoes
2 tbsp. tomato paste
1 tsp. curry powder
1½ tbsp. garam masala
½ tsp. smoked paprika
salt & pepper
½ cup (7g) cilantro, chopped
Nutrition
(Per Serving)
Calories
408
Fats
11 g
Protein
16 g
Carbs
64 g
Instructions
- Heat the coconut oil in a large pot over a medium-high heat and cook the onion and ginger for 6-7 minutes until starting to brown.
- Add the eggplant and garlic and cook for a further 10 minutes, stirring often. Now add the water, chickpeas, tomatoes, tomato paste, curry powder, garam masala, paprika and season with salt and pepper and mix well.
- Reduce the heat to low and simmer for 15 minutes.Serve topped with freshly chopped cilantro and a side of rice (not included in nutritional breakdown).