Eggplant + chickpea curry

Eggplant + chickpea curry

Bowl food is so nourishing. Especially when it’s plant based, nutritious, spicy, and served with fluffy steamed rice!

This Indian inspired dish shows up regularly in my kitchen, with slight variations – dependant on what fresh produce I have on offer. Chickpeas and cauliflower also work beautifully together! As does replacing the spinach with kale.

I’ve been feeling EXTRA grateful this past week … so many wonderful things coming together in my life and really feeling in the flow of my heart. I’ve been working on our travel plans for 2020, researching + booking some epic trips … we had our first abundant harvest of honey from our hive – plenty for us, enough to share with some special people and also sell within my business. I also promo’d my first cooking event “Asian Inspired Cooking Class” in my new studio space and it has almost sold out. If you’d like to join us, you can book a space HERE.

We have been working incredibly hard on our property to create an environment – not only for us to live happy, peacefully and abundantly in nature, but to also share with our clients.

I am thrilled to be able to offer a high vibrational space, that has so much love and positive energy infused into it.

2020, I see you. Age of Aquarius.

Some of you asked for this recipe, and here you have it beautiful humans. I hope you have a wonderful week ahead.

K x


  • 1 large eggplant
  • 1/2 red onion diced
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 2 garlic cloves diced
  • 1cm piece ginger finely chopped
  • 1/2 tsp coriander roots finely chopped
  • 400g organic diced tomatoes
  • 1/2 cup filtered water
  • 400g organic chickpeas
  • chilli flakes *to taste
  • 3 tbsp organic plain coconut yoghurt *unsweetened
  • handful baby spinach leaves
  • 1/2 tsp garam masala
  • fresh coriander leaves
  • sea salt
  • cracked black pepper


Preheat oven to 180c. Prick eggplant with a fork several times.

Bake the eggplant on a lined tray for 45 mins. When cool, remove the skin and dice into 1 cm cubes. Set aside.

Over a medium heat, add the onion to a frypan and cook until translucent. Sprinkle in the cumin seeds. Stir and toast, until fragrant. Next, add the ground coriander, turmeric, garlic, ginger, coriander roots and tomatoes. Continue to cook for a few minutes.

Add the water, chickpeas and chilli flakes. Stir well and bring to a slight bubble.

Cover, reduce heat and allow to cook on low for 15 mins. Stir occasionally.

Add the eggplant and mix through.

Add the coconut yoghurt and stir well. This gives the curry sauce a creamy, delicious finish and rounds out the flavours. Cook for a few minutes.

Just before serving, add spinach leaves and wilt through, add the garam masala, fresh coriander leaves and season to taste.

Serve with steamed basmati rice and a dollop of coconut yoghurt.

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