Health Foundry Blog

A quick and easy curry that focusses on the chickpeas and eggplant and fuses that with a delicious spicy base with hints of sweetness. A bit of a different take on the traditional recipe but one we think you will greatly enjoy.

Serves: 2
Time: 30 mins



  • ½ teaspoon vegetable oil
  • ½ large brown onion, chopped finely
  • 1 cloves garlic, crushed
  • 1/2 fresh long red chilli, sliced
  • 1 piece fresh ginger, grated
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ scoop Turmeric Active
  • 1 small eggplant, chopped coarsely
  • 1 small green capsicum, chopped
  • 1 cup vegetable stock
  • ¼ cup tomato paste
  • 1 can chickpeas, rinsed, drained
  • 3 tablespoons mango chutney
  • 50 gram cherry tomatoes, halved
  • ¼ cup loosely packed coriander leaves
  • Salt and freshly ground black pepper



  • Combine oil, onion, garlic, chilli, ginger and spices in a large microwave-safe dish. Microwave on HIGH (100%) for about 2 minutes or until onion is soft.
  • Add vegetables, stock and paste; cook, covered, on HIGH (100%) for 8 minutes, stirring halfway through cooking.
  • Add chickpeas; cook, covered, for a further 5 minutes or until the vegetables are tender, stirring halfway through cooking.
  • Stir in chutney, tomatoes and coriander; season to taste with salt and pepper.
  • Serve curry with chapatti, heated according to package directions, or rice, if desired.