Where’s the sun? Where is it?
I’ve searched high and low but ohhh well, it seems I’ll have to wait a bit longer to feel the sand between my toes and the warm sea breeze… and until then there are always healthy Indian curries (and singing ‘Here comes the sun! na na na naaaa!’ at high volume) to cheer up the chilly nights.
This spicy little number was inspired by that magical Chana Masala Pizza and the creamy awesomeness of eggplant. Soaked in a spicy tomato sauce and served with steamed brown rice and fresh coriander leaves, it’s the perfect healthy indulgence. And did I mention a cinch to make and free of unhealthy fats, sugar and gluten?
Treat yourself to organic chickpeas, beautiful; they’re so much softer and tastier. Any leftovers are happy in the fridge for a couple of days and taste great reheated, so don’t be shy about cooking up a big batch. Your family/friends/neighbours/postman/future self will love you for it.
- 1 tbsp coconut oil (optional)
- 2 small brown onions, finely chopped
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 large eggplant/aubergine
- 1 tsp sea salt
- 2 cups crushed tomatoes
- 1 cup filtered water
- 3 cups organic, cooked chickpeas (drained and rinsed if from a can)
- Squeeze of lemon juice
- 1 cup fresh coriander/cilantro leaves, chopped
- 2 tsp ground cumin
- ½ tsp ground cayenne pepper
- 1 tsp ground turmeric
- 2 tsp ground paprika
- 1 tsp garam masala
- Wash eggplant and (skin on) chop into 1 inch cubes. Discard both ends. Place cubes into a bowl and sprinkle with sea salt.
- In a large saucepan over medium heat, sauté onion in oil (or a splash of water) until translucent.
- Add garlic, ginger and eggplant and cook, stirring often, for 10 minutes.
- Add dried spices and mix well to fully coat the onions and eggplant.
- Stir in the tomatoes, water and chickpeas. Simmer for 15 minutes.
- Remove saucepan from the stove. Stir in lemon juice and half of the coriander. Season with salt & pepper.
- Serve topped with coriander. Enjoy! xx