Easy to make and concocted using ChatGPT
Ingredients
1 large eggplant, diced into bite-sized pieces
1 can of chickpeas, drained and rinsed
1 onion, finely chopped
3 garlic cloves, minced
1 thumb-sized piece of ginger, grated
1 tbsp of curry powder
1 tsp of ground cumin
1 tsp of ground coriander
1/2 tsp of ground turmeric
1 can of coconut milk
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
Cooked rice or naan bread, for serving
Cooking
Heat a tablespoon of oil in a large pan over medium-high heat. Add the diced eggplant and cook until browned and tender, stirring occasionally. Remove the eggplant from the pan and set aside.
In the same pan, add a little more oil if needed and sauté the onion until softened and translucent. Add the minced garlic and grated ginger and cook for another minute, stirring constantly.
Add the curry powder, cumin, coriander, and turmeric to the pan and cook for 30 seconds, stirring constantly to toast the spices.
Add the chickpeas and coconut milk to the pan, and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10 minutes.
Add the cooked eggplant to the pan and stir to combine. Let the curry simmer for another 5-10 minutes until heated through and the sauce has thickened slightly.
Season the curry with salt and pepper to taste. If desired, sprinkle chopped cilantro over the top.
Serve the curry over cooked rice or with naan bread on the side.
Nutrition
Serving size: 1/4 of the recipe
Calories: 325
Total fat: 22g
Saturated fat: 16g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 495mg
Total carbohydrate: 28g
Dietary fiber: 9g
Total sugars: 7g
Protein: 8g
Vitamin D: 0%
Calcium: 9%
Iron: 22%
Potassium: 610mg
Please note that this is an approximation and may vary depending on the specific ingredients used and the exact amounts of each ingredient in the recipe. Additionally, this nutrition chart does not include any rice or naan that may be served with the curry.