Eggplant Chana Masala

• Overview

  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.

• Ingredients

  • 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)

• Method

  1. Heat the coconut oil in a large saucepan over medium heat. Add the onion and saute for 1 to 2 minutes or until translucent.

  2. Stir in the garlic, ginger, eggplant, and cook, stirring often, for 10 minutes.

  3. Add the cumin, cayenne pepper, turmeric, paprika and garam masala. Stir well to combine.

  4. 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.

  5. Add coconut milk and simmer another 2 minutes.

  6. 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!