Eggplant Chana Masala

Eggplant Chana Masala

This chana masala is perfect for a quick & easy dinner utilising new season eggplant & warming anti-inflammatory spices. It's creamy, filling, made in one pot, plant-based and gluten-free, with full powered flavour.



  • 1-2 tablespoons of coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 large eggplant, chopped into small cubes
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup vegetable broth, more if desired
  • 2 cans chickpeas, drained & rinsed
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoons ground coriander
  • 1 teaspoon garam masala
  • ½ cup coconut milk
  • Salt & pepper to taste
  • Finely chopped coriander, to serve
  • Rice or naan bread to serve (optional)



  • Heat the coconut oil in a large saucepan over medium heat. Add the onion and saute for 1 to 2 minutes or until translucent.
  • Stir in the garlic, ginger, eggplant, and cook, stirring often, for 10 minutes.
  • Add the cumin, cayenne pepper, turmeric, paprika and garam masala. Stir well to combine.
  • Stir in the tomatoes, broth, chickpeas and simmer for 15 minutes. Add up to 1/2 cup more broth or water if a thinner stew is desired.
  • Add coconut milk and simmer another 2 minutes.
  • Remove from heat, adjust seasonings and serve with rice (and/or naan bread) & coriander.

Note: Diced chicken breast can be swapped for the chickpeas if you feel like a meatier masala!





















Back to blog