This dish is a really hearty, filling meal, with a nice touch of heat – but not too much for those who don’t like it hot. I’ve gotta say, eggplant is probably my least favourite veggie, and if I never ate another eggplant in my life I’d be ok with that. However, I love this dish! Even better the next day, so make it ahead and take tomorrow night off from the kitchen. Delicious served over brown rice as in this photo – give it a go, you’ll love it!
- 3 large onions, roughly chopped
- 4-5 garlic cloves, minced
- 1-2 tbs olive oil
- 1 tsp curry powder
- 2 tsp cumin
- 1/2 tsp chilli flakes (or to taste)
- 1 large eggplant, peeled and chopped into 1cm cubes
- 2 cans chickpeas, drained and rinsed
- 3 cans peeled diced tomatoes
- 1 large handful chopped fresh coriander
Sauté the onions and garlic with the oil, curry powder, and cumin in a large pot until the onions are soft or translucent, approximately 5 minutes.
Add the eggplant and sauté for 5 minutes longer, until lightly browned and softened. Sometimes the eggplant will absorb a lot of oil, so you might need to add more to prevent sticking.
Add the chickpeas, tomatoes, and chili. Simmer for 20 to 30 minutes. It will get watery, but then reduce to a thick, stewy chana masala. Stir in the chopped coriander and serve with brown rice.
Note: Although the recipe says to simmer for 20-30mins, I let mine simmer for that long with the lid on, then about another hour with the lid off, so it thickened up heaps. As with most curry things, it’s even better the next day.
Adapted from: The Kind Diet by Alicia Silverstone