Eggplant Chickpea Curry


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

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  1. Hi I am in the current BLE boot-camp and really appreciate you wonderful website and delicious looking and inspiring dishes. Thank you. I enjoy all my food now in BLE but only about 1 in 10 of my dishes gets a rating of super delicious. I am looking forward to trying all your recipes! Wonderful thanks again.

  2. Hi Katie, I must have missed the bit about coconut milk being a fat serve on BLE. Could you confirm this please. This recipe looks very tasty. Cheers Tracy

  3. This recipe is totally awesome! Easy and super yummy. Thank you so much Katie -I am new to BLE and yours are my favourite recipes. Your Breakfast Cookies are my other favourite. Keep up the great work, it’s appreciated.


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