This recipe was inspired by a recipe over at Praise of Leftovers. This is my spin on it. It is a great batch cooking recipe to make and freeze for later. I’ve always got a few emergency meals in the freezer, and this is usually one of them.

Rice is a nice maintenance plan bonus, but not at all necessary. I ate this meal quite often on the weight loss food plan, and it’s very tasty without the grain. It’s just a little soupier.

Eggplant Chickpea Curry

  • Servings: Makes 5 Servings
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Each Serving Contains:

  • 10 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 1 eggplant, (large dice)
  • 1 large onion, (large dice)
  • 1 large bell pepper pepper, (large dice)
  • 1 can diced tomatoes, 28 oz can, with liquid

Protein Serving

  • 3 cans of chickpeas (about 30 oz beans, or 1 lb and 14 oz)

Fat Serving

  • 10 oz coconut milk (normal fat, 2 oz = 1 fat serving)

Condiments & Spices

    • 1 thumb grated fresh ginger
    • 5 minced garlic cloves
    • 2 tsp cumin powder
    • 2 tsp curry powder
    • 1 tsp turmeric
    • 1 tsp garam masala (optional)
    • 1/2 tsp salt
    • Juice from 1/2 of a lemon
    • Fresh basil or cilantro to garnish

Maintenance Modifications

  • Grain Additions: Add 4 oz cooked grain
  • Other Modifications: I use a whole can of coconut milk which is roughly 14 oz of coconut milk, which when divided into 5 meals comes out to about 3 oz of coconut milk per serving, or 1.5 fat servings. To compensate, I replace half of my grain serving with this extra half of a fat serving, and so I use 2 oz of rice instead of 4. Replacing a grain serving with a fat serving is a common substitution for those on maintenance


  1. If making grain with this meal, start cooking it according to package directions.
  2. Add everything except the chickpeas and coconut milk to a large soup pot.
  3. Simmer for 20 minutes, uncovered, on medium-low heat until softened, stirring occasionally.
  4. Weigh the veggies at this point, note what 1/5 of the total is, that will be the veggie quantity per serving. It will vary by batch. You may need to remove a little or supplement to meet your veggie requirement.
  5. Weigh out the chickpeas and coconut milk, add to the pot, and simmer on low for another 5 minutes to thicken slightly.
  6. Separate the meal into 5 equal servings (roughly divided or precisely weighed)
  7. Serve with grain, if desired.

Recipe Notes

-Portions of coconut milk for 1 fat serving are as follows: 1 oz – coconut cream, 2 oz – coconut milk, 4 oz – light coconut milk