Is there anything better on a cold winter’s night than a delicious curry?

Try this eggplant and chick pea curry made from scratch with all the spices.  We have a large range of spices here at HealthBuzz that would get you on your way.

For a non-plant based option, you can swap out the chickpeas for your choice of protein, such as chicken.


1 medium onion finely chopped
1 tbsp oil
1 small eggplant, diced small
2 bell peppers (capsicum), chopped
1 tsp garlic powder
1 tbsp ground cumin
1/4 ground turmeric
1.5 tsp chili powder
1 tbsp ground coriander
1/4 tsp ground ginger
1/8 tsp cinnamon
1 to 1.5 tsp Himalayan pink salt (to taste)
1 15 oz. can chickpeas, drained and rinsed or try HealthBuzz dried chick peas
1 13 oz. can coconut milk or try HealthBuzz coconut milk powder
1 cup crushed tomatoes
1 cup (packed) baby spinach
Serving suggestion: basmati rice, chopped cilantro, red chili flakes

In a large pan or pot, add onions, oil, eggplant. Cook on medium heat (lid on) for 12 min, stir occasionally. Add bell peppers, all spices, chickpeas and stir, cook 3 min. Add coconut milk and crushed tomatoes, stir well. Cook partially covered at a low simmer until peppers are tender, around 10 min, stirring periodically. Add baby spinach, stir, cook another 2 to 3 min covered. Stir and serve with rice and chopped cilantro. Red chili flakes for extra spice!

Photo and curry recipe courtesy of @janetsmunchmeals


on orders over $150*


*Metro areas only (excludes WA + Tasmania