High Protein Brinjal Curry

Packed with flavor and nutrition, this High Protein Brinjal Curry is a wholesome dish that takes the classic brinjal (eggplant) curry to the next level with the addition of protein-rich chickpeas. Infused with aromatic spices like cumin, coriander, and garam masala, this creamy and satisfying curry is cooked to perfection in coconut oil, creating layers of flavor that are both bold and comforting. Juicy brinjal cubes simmer alongside tender chickpeas in a vibrant tomato-onion base, making it a nutrient-dense meal that's perfect for vegetarians and vegans. Ready in just an hour, this gluten-free curry pairs wonderfully with steamed rice or warm flatbreads, offering a hearty, protein-packed option for your weeknight dinner or meal prep.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Brinjal (eggplant)
• 200 grams Chickpeas
• 1 large Onion
• 2 medium Tomato
• 3 pieces Garlic cloves
• 1 tablespoon Ginger
• 2 tablespoons Coconut oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 teaspoon Garam masala
• 2 tablespoons Cilantro
• 250 milliliters Water

Directions

Step 1

Start by soaking the chickpeas in water overnight or for at least 8 hours.

Step 2

Drain the soaked chickpeas and rinse them well.

Step 3

Chop the brinjal into medium-sized cubes. Finely chop the onion, tomatoes, garlic, and ginger.

Step 4

Heat coconut oil in a large pan over medium heat. Add chopped onions and sauté until they are golden brown.

Step 5

Add garlic and ginger; stir for a minute until fragrant.

Step 6

Mix in the chopped tomatoes and cook until they become soft and pulpy.

Step 7

Stir in the ground cumin, coriander, turmeric powder, and red chili powder. Cook for another minute.

Step 8

Add the chopped brinjal, drained chickpeas, and salt to the pan. Mix everything well to coat with the spices.

Step 9

Pour the water into the pan, bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the brinjal is tender and chickpeas are cooked through.

Step 10

Stir in the garam masala and let it simmer for another 5 minutes.

Step 11

Turn off the heat, garnish with finely chopped cilantro, and serve hot with rice or flatbreads.

Nutrition Facts

Serving size	1466.4 grams (1466.4g)

Amount per serving	% Daily Value*
Calories	943

Total Fat 36.30g	47%
Saturated Fat 24.10g	121%
Polyunsaturated Fat 0.60g
Cholesterol 0mg	0%
Sodium 4760mg	207%
Total Carbohydrate 137.40g	50%
Dietary Fiber 38.60g	138%
Total Sugars 57.10g
Protein 30.00g	60%

Vitamin D 0IU	0%
Calcium 309mg	24%
Iron 13mg	73%
Potassium 2740mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 12.0%

Carbs: 55.2%