Immerse yourself in the rich and aromatic flavors of our Vegetarian Eggplant and Chickpea Curry, a comforting and nutrient-packed dish that showcases the versatility of plant-based ingredients. This curry features tender chunks of eggplant and protein-packed chickpeas, infused with a fragrant blend of spices and coconut milk. Beyond its delicious taste, this under-800-calories curry offers a host of health benefits. Eggplant, a low-calorie vegetable, adds fiber and essential nutrients, while chickpeas contribute plant-based protein and a satisfying texture. The combination of spices not only enhances the curry’s flavor profile but also brings anti-inflammatory and antioxidant properties to the table. Served over a bed of rice or with warm naan bread, this curry is a delightful and health-conscious option for those seeking a flavorful and nourishing meal.


  • – 1 large eggplant, diced
  • – 1 can (15 oz) chickpeas, drained and rinsed
  • – 1 onion, finely chopped
  • – 3 cloves garlic, minced
  • – 1 tablespoon ginger, grated
  • – 1 can (14 oz) diced tomatoes
  • – 1 can (14 oz) coconut milk
  • – 2 tablespoons curry powder
  • – 1 teaspoon ground turmeric
  • – 1 teaspoon ground cumin
  • – 1 teaspoon paprika
  • – Salt and pepper to taste
  • – Fresh cilantro for garnish (optional)
  • – Cooked rice or naan bread for serving


  1. In a large pot, heat oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
  2. Add diced eggplant to the pot and cook for 5-7 minutes until the eggplant starts to soften.
  3. Stir in curry powder, ground turmeric, ground cumin, and paprika. Mix well to coat the vegetables with the spices.
  4. Pour in diced tomatoes (with their juices) and coconut milk. Bring the mixture to a simmer.
  5. Add drained and rinsed chickpeas to the pot. Season with salt and pepper to taste. Stir to combine.
  6. Cover the pot and simmer for 20-25 minutes or until the eggplant is tender and the flavors have melded together.
  7. Adjust the seasoning if needed. Serve the Vegetarian Eggplant and Chickpea Curry over cooked rice or with naan bread.
  8. Garnish with fresh cilantro if desired and enjoy this comforting and flavorful plant-based curry.

Health Benefits

The Teriyaki Tofu and Vegetable Stir-Fry is a nutritional powerhouse, offering a range of health benefits through its plant-centric ingredients. Tofu, a staple in vegetarian and vegan diets, provides a complete source of plant-based protein and is rich in essential amino acids. The variety of vegetables, including broccoli, bell peppers, carrots, and snap peas, contribute an array of vitamins, minerals, and antioxidants, supporting immune function and overall well-being.

The teriyaki sauce, made with wholesome ingredients like soy sauce, mirin, and sesame oil, not only enhances the flavor but also provides a satisfying umami profile. Additionally, the use of brown rice or quinoa as a base adds whole grains and fiber, promoting digestive health and providing sustained energy. This stir-fry is a low-calorie option that delivers on taste without compromising on nutrition. By savoring the Teriyaki Tofu and Vegetable Stir-Fry, you’re not only treating your palate to a symphony of flavors but also nourishing your body with a well-balanced and plant-powered meal that aligns with a health-conscious lifestyle.