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Eggplant & Chickpea Curry

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/6

Nutrient Analysis

  • Calories: 285
  • Protein: 9g
  • Carbohydrates: 40g
  • Fibre: 12g
  • Total Fat: 12g
  • Sodium: 184mg
  • Phosphorus: 169mg
  • Potassium: 586mg

Renal and Diabetic Exchanges

1 protein, 2 starch


2 small eggplants/aubergines
2 tbsp sunflower oil
1 tbsp brown or black mustard seeds
10-12 curry leaves
2 onions, finely chopped
2 dried chillies, chopped
4 tsp garam masala
2 tsp ground coriander
2 tsp turmeric
200 mL reduced sodium vegetable broth
200 ml yogurt, plain, low fat
3 tomatoes, quartered
400 g canned chickpeas, rinsed and drained


  1. Halve the eggplants, then cut each half into wedges. Heat ½ tbsp oil in a large pan and brown half the eggplants for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining eggplants, then set everything aside.
  2. Add the remaining oil to the pan with the mustard seeds and curry leaves. Fry for 30 seconds, until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick yogurt, then fry for 1 min more. Add the remaining yogurt, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
  3. Stir in the chickpeas and eggplant. Continue simmering for 5 mins or so, until everything is hot and the eggplants are tender. If you like, serve with rice or warm naan bread, scattered with a few extra curry leaves, and sizzled in a splash of oil