Eggplant Curry


  • 1 clove of garlic and 2 tbsp of canola oil OR 2 tbsp of garlic infused canola oil
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • Garam masala spice paste
  • 2 large carrots, sliced
  • 1 large eggplant, cubed with skin removed
  • 2 fresh tomatoes, diced
  • 400g can of chopped tomatoes
  • 1 can chickpeas, drained
  • 1 cup baby spinach


  • Heat 1 tbsp oil in a deep pan or wok. When hot, add garlic or garlic infused oil and cook for 2-3 minutes, making sure to stir often.
  • Add spices and garam masala paste to the pan and stir into the remaining oil.
  • Add carrots and eggplant and cook for 5 mins.
  • Combine with fresh and canned tomatoes. Turn heat to low and allow to simmer for an additional 5 minutes.
  • Add chickpeas and continue cooking for 10 minutes or until the sauce thickens.
  • Remove from heat and add spinach. Allow the spinach to wilt before serving.
  • Serve with rice or as specified in your menu.

Low FODMAP: Use garlic-infused oil and use canned chickpeas or canned lentils. Alternatively, substitute canned chickpeas/lentils with 400g of tofu