Vegan chickpea curry with eggplant and spinach. Delicious comfort food made in 25 minutes. This easy recipe is vegan, gluten free, oil free, high in protein and very easy to make
Chop the eggplant and onion into small pieces and put them in a large pan (I use a ceramic pan and no oil) and cook on medium heat for at least 5 minutes. Add the garlic:
Drain and rinse chickpeas and add them to the pan:
Add coconut milk, spices + salt and pepper to taste. Simmer for about 5 minutes:
Serve your curry with cooked rice of choice. My favorite is Yasmin rice. Decorate with either spinach or fresh coriander. Enjoy!
Recipe serves two persons. Nutrition facts are for one serving with full-fat coconut milk. If you use light coconut milk the recipe will have less fat and calories (about 382 kcal and 11 grams of fat)