Including a variety of fruits and vegetables in your diet is key to providing the body with different phytochemicals that can help prevent cancer-causing substances from attacking the cells. This curry dish packs a big punch when it comes to veggie variety.  Eggplant, which plays a central role in this meal, is often forgotten, but provides a ton of nutritional benefit.  

Eggplant contains anthocyanins, which are the pigments that produce blue, purple, and red coloring in plants. This color family has been linked to anti-aging benefits, memory, urinary tract, and blood vessel health. This curry is a great way to include this sometimes-forgotten vegetable into your nutritional rotation.   


Time: 1 hour 15 minutes
Servings: 6 



  • 2-4 tsp coconut oil 
  • 8-9 garlic cloves (3 Tbsp minced) 
  • 1 small to medium yellow onion (2 cups chopped) 
  • 3 small eggplants (6-8 cups of ½” cubes) 
  • 1 jalapeño, minced 
  • 1 tsp cumin seeds 
  • ½ tsp turmeric 
  • 1 tsp garam masala  
  • 1 28-ounce can diced tomatoes (or 2 medium fresh) 
  • 1 28-ounce can chickpeas (2 ½ cups cooked) 
  • 1 bunch kale (4 cups chopped) 
  • salt to taste 



 Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)


Heat 2 teaspoons coconut oil in a large, deep skillet or dutch oven over medium heat, then add the garlic, onion, and jalapeno. Sauté for 5 minutes or until onions are translucent. 

Meanwhile, chop the eggplant into ½ inch cubes and set aside. Salting the chopped eggplant at this point can help remove bitterness, but is optional. 

Next, add the spices and cook for 1-2 minutes. Stir to avoid sticking. 1 tablespoon of water may be needed to deglaze the pan. 

Add the chopped eggplant and 2 additional teaspoons of coconut oil if skillet is browning, then mix in the tomatoes. Cover and cook for 15 minutes. Stir, reduce heat to low, and add the chickpeas and kale. Re-cover and continue cooking for an additional 15 minutes until the eggplant is tender.  

Serve topped with cilantro. Best enjoyed with hummus or this tasty tahini miso sauce 



Per Serving (without toppings): 

  • 272 calories 
  • 5g total fat, 3g saturated fat 
  • 51g carbohydrate, 12g fiber, 5g sugar 
  • 11g protein