Coconut Thai Vegetable Curry with Chickpeas

Serves 6

You’ll find it delicious and nutritious because:

Eggplants are a great source of fibre, folate, manganese and antioxidants. Eggplants are also low in carbohydrates, which makes them a perfect inclusion in a weight loss or weight management dietary pattern.


• 2 tbsp. olive oil

• 2 x 400ml tins coconut milk

• 1 x 400ml tin diced tomatoes

• 1 x 400g tin chickpeas, drained and rinsed

• 1 brown onion, finely chopped

• 2-3 garlic cloves, crushed

• 3 cm piece fresh ginger, peeled and grated

• Thai Red Curry Paste (amount per meal specified on jar)

• 2 large carrots, diced

• 1kg butternut pumpkin, cubed (medium)

• 2 medium eggplants, cubed

• 1 ½ cup broccoli florets

• 1 ½ cup cauliflower florets

• 2 tbsp. tamari

• ½ tbsp. coconut sugar

• 1 tbsp. lime juice

• ½ – 1 cup per person Brown rice or Brown rice / Quinoa mix, to serve


  1. Heat olive oil in a large saucepan over medium heat. Add onion, garlic and ginger, cook for 4 minutes until soft. Next add carrot and cook for a further 5 minutes.

  2. Add the coconut milk, curry paste, diced tomatoes and bring to a boil.

  3. Stir in butternut pumpkin, chickpeas and eggplant cubes. Reduce to a simmer then cover and cook for 10 minutes. Then add broccoli and cauliflower florets and cook for another 5-10 minutes until all vegetables are tender but not mushy.

  4. Stir in the tamari, coconut sugar and lime juice.

  5. Serve over warm rice. Enjoy.