Eggplant curry with chickpeas and dried figs

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4-6 servings

Juicy, soft and tender, our figs are full of fiber and nutrients, and make a great snack for those on the go, as well as an excellent addition to muffins, cookies, or even in a smoothie! Try dipping them in our organic almond butter the next time you have a craving for a sweet treat. They're just as delicious in savory dishes like tagines, couscous, or in a curry, where they'll melt right into the sauce. This dish is the definition of comfort food, and once you try it, you'll be making it weekly, if not more often!

How it's made


  • 1 medium sweet potato (or squash of your choice)
  • 1 eggplant
  • 5 (or )
  • 2 tablespoons of virgin olive oil
  • 2 cloves of garlic
  • 1 small yellow onion
  • 1/2 tablespoon of fresh, grated ginger
  • 2 teaspoons of
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of chili powder (or more to taste)
  • 1 teaspoon of
  • 1 1/2 cups of cooked, rinsed and drained chickpeas
  • 2 cups of diced tomatoes (fresh or canned)
  • 1 3/4 cups of coconut milk (equivalent to one 400mL can)
  • 1 kefir leaf
  • 1 tablespoon of soy sauce
  • 2 cups of fresh spinach


  1. Peel and cut the sweet potato into cubes. Cut the eggplant into cubes. Set aside.
  2. Cut the dried fruit (figs or apricots) into thin slices. Finely chop the garlic and onion.
  3. In a large saucepan, heat 2 tablespoons of olive oil and add the garlic, onion, ginger and spices. Brown for 3 to 4 minutes, stirring occasionally.
  4. Add the eggplant, sweet potato, chickpeas and dried fruits, and cook for 5 minutes over medium heat. Stir well.
  5. Add the diced tomatoes, coconut milk, kefir leaf and soy sauce. Bring to a boil. Cover and let simmer for 30 minutes over medium heat.
  6. Add the fresh spinach and mix. Cook for an extra minute and remove from heat.
  7. Season to taste. Serve over brown rice or quinoa and garnish with fresh cilantro.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.