Eggplant and Chickpea Curry with Brown Rice

Ingredients

• Eggplant 1 medium (150g)
• Cooked chickpeas 1/2 cup
• Brown rice 3/4 cup
• Coconut milk (light) 1/4 cup
• Curry powder 1 tbsp
• Olive oil 1 tsp

Method

1. Prepare the Ingredients. Wash the eggplant thoroughly. Cut off the green top, then chop the eggplant into 1-inch cubes. Rinse the cooked chickpeas under cold water if using canned. Measure out the coconut milk, curry powder, and olive oil. Have your cooked brown rice ready to serve.
   Tip: Cutting the eggplant into uniform pieces helps them cook evenly.
2. Heat the Oil and Cook Eggplant. Place a medium-sized pan or skillet on the stove over medium heat. Add 1 teaspoon of olive oil and let it warm up for about 30 seconds. Add the cubed eggplant to the pan. Stir occasionally to coat the pieces evenly with oil. Cook for about 7-8 minutes until the eggplant softens and starts to brown.
   Tip: Use a spatula to gently stir so the eggplant cooks evenly without breaking apart.
3. Add Curry Powder and Chickpeas. Sprinkle 1 tablespoon of curry powder over the cooked eggplant in the pan. Stir well to coat all pieces with the spice. Add the rinsed chickpeas next, mixing them into the spiced eggplant. Cook for another 2 minutes to allow the flavors to blend.
   Tip: Toast the curry powder briefly to release its aroma but be careful not to burn it.
4. Add Coconut Milk and Simmer. Pour 1/4 cup of light coconut milk into the pan. Stir everything together and reduce the heat to low. Let the curry simmer gently for 7-8 minutes, stirring occasionally, until the sauce thickens slightly and the eggplant is tender.
   Tip: Simmer gently to avoid curdling the coconut milk.
5. Serve the Curry with Brown Rice. Spoon the warm brown rice onto plates or bowls. Ladle the eggplant and chickpea curry over the rice. Serve immediately while hot.
   Tip: Garnish with fresh cilantro or a squeeze of lemon for extra freshness if desired.

Pro tips

• To reduce bitterness in eggplant, sprinkle the cut pieces with salt and let them sit for 10 minutes before cooking, then rinse and pat dry.
• Cook brown rice in advance and store it in the fridge to save time for quick meals.