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Time : 45min

Cuisine : Indian

Serves : 4

Liberal carb: 50-100 grams per day

This vegan and gluten-free dish can be enjoyed on its own, but can also be served on a bed of bed of brown rice, quinoa or cauliflower rice for a fuller meal.


  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 pints cherry tomatoes, halved
  4. 1 eggplant, cut into ½-inch pieces
  5. 1½ teaspoons curry powder
  6. 450 grams chickpeas, rinsed
  7. ½ cup fresh basil
  8. Seasoning to taste


  • Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring
    occasionally, until softened.
  • Stir in the tomatoes, eggplant, curry powder and season. Cook, until fragrant.
  • Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered,
    until eggplant is tender, 12 to 15 minutes.
  • Stir in the chickpeas and cook just until heated through.
  • Remove the vegetables from heat and stir in the basil.
  • Transfer to plates and serve.
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