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Gut-Healing Eggplant Chickpea Curry with Cardamom-Spiced Quinoa

Nourish Your Gut with This Cozy Eggplant Chickpea Curry & Cardamom Spiced Quinoa

At Princeton Integrative Health, we believe that food is one of the most powerful tools for healing and optimizing wellness. This Cozy Eggplant Chickpea Curry with Cardamom Spiced Quinoa is packed with gut-nourishing ingredients that promote digestion, balance gut bacteria, and provide deep nourishment for the body.

With its rich blend of spices, fiber-packed chickpeas, and mineral-rich bone broth, this Ayurvedic-inspired dish is designed to warm you from the inside out while supporting optimal digestion. The combination of coriander, cumin, turmeric, and cardamom works synergistically to reduce inflammation, aid digestion, and enhance bile production—essential for breaking down fats and absorbing vital nutrients.

 

Prep Time: 15 minutes

Total Time: 30 minutes

Servings: 8
Recipe Type: Entrée
Cuisine: Ayurvedic

Ingredients

For the Quinoa

  • 1 cup sprouted quinoa (easier to digest, but regular works too)
  • 2 cups bone broth (rich in gut-healing collagen)
  • 3 whole cardamom pods
  • Optional: 1-2 whole star anise (for extra warmth and digestive support)

For the Curry

  • 2 large eggplants (or 3-4 small), peeled and diced
  • 2 tbsp coconut oil (healthy fats to support digestion and inflammation)
  • 1 large onion, diced
  • 4 cloves garlic, minced (supports gut health and immunity)
  • 1 tbsp fresh ginger, peeled and chopped (soothes digestion)
  • 3 tsp coriander
  • 3 tsp cumin
  • 2 tsp turmeric (anti-inflammatory powerhouse)
  • 2 tsp sea salt
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • ½ tsp fennel (supports digestion and bloating)
  • Fresh black pepper, to taste
  • ¼ cup tomato paste (rich in antioxidants)
  • 1 large (28 oz) can chickpeas or 2 (15 oz) cans, rinsed and drained (Eden Organics recommended for better digestibility)
  • 2 cans full-fat coconut milk (choose a brand without guar gum for better digestion)
  • 1 bunch fresh cilantro, chopped (supports detoxification)
  • Optional: Coconut yogurt for topping

Instructions

  1. Prepare the quinoa: In a stovetop pot, bring 2 cups of bone broth and 1 cup of quinoa to a boil. Add whole cardamom pods and star anise on top. Reduce heat, cover, and let simmer for 15 minutes, or until liquid is absorbed. Keep covered for 10 additional minutes, then fluff with a fork and remove the cardamom and star anise.

  2. Sauté the aromatics: In a large pot, melt coconut oil over medium-low heat. Add diced onion and cook for 5-10 minutes until translucent.

  3. Build the flavor: Stir in garlic and ginger, cooking for another minute. Add coriander, cumin, turmeric, sea salt, cardamom, cinnamon, fennel, and black pepper. Cook for 2-3 minutes until fragrant.

  4. Incorporate the base: Stir in tomato paste and cook for another 2-3 minutes before adding the diced eggplant. Sauté for a few more minutes to coat the eggplant in spices.

  5. Simmer to perfection: Pour in the chickpeas and coconut milk, bringing everything to a gentle boil. Reduce heat and let simmer for 20-30 minutes, until the eggplant is tender. Add additional bone broth if you prefer a thinner sauce.

  6. Finish with fresh herbs: Stir in 1 cup of chopped cilantro and use the remaining as a garnish.

  7. Serve & enjoy: Plate the curry over the cardamom-spiced quinoa. For an extra gut-friendly boost, top with coconut yogurt or a squeeze of fresh lime.

Storage Tip: This dish makes excellent leftovers and keeps well in the fridge for up to a week.

At Princeton Integrative Health, we encourage meals that nourish your body at the cellular level. This recipe is not just delicious—it’s a powerful tool for supporting digestion, reducing inflammation, and fueling your body with whole, nutrient-dense foods. Enjoy!
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