Quick Eggplant and Chickpea Curry

Nutrition

Ingredients

• Raw Eggplant - unpeeled
• Chick Peas
• Light Coconut Milk
• Curry Powder
• Coriander

Instructions

1. 1.Heat a non-stick saucepan over medium heat.
2. 2.Add the diced eggplant and cook for about 5 minutes, stirring occasionally.
3. 3.Sprinkle in the curry powder and stir for 30 seconds to release the aroma.
4. 4.Add the chickpeas and mix well.
5. 5.Pour in the coconut milk and stir until combined.
6. 6.Bring the mixture to a gentle simmer.
7. 7.Cook for 8–10 minutes, stirring occasionally, until the eggplant is soft and the sauce has slightly thickened.
8. 8.Taste and adjust seasoning if needed.
9. 9.Remove from the heat and sprinkle with fresh coriander.
10. 10.Serve on its own or with a small portion of brown rice (already cooked).