“onestly, this was such a lifesaver for a midweek dinner. I just reheated the Chickpea and Eggplant Coconut Curry from The Dinner Ladies, and it genuinely felt like I’d been slaving over the stove for hours."
Here’s why it’s become one of my go-tos:
The Sauce: It’s incredibly creamy from the coconut milk but has this lovely tang from the lime juice that keeps it from feeling too heavy.
The Texture: The eggplant is roasted until it’s melt-in-your-mouth tender, which pairs perfectly with the slight bite of the chickpeas.
The Spice: It’s what I’d call 'warm and friendly'—fragrant with star anise and Indian spices but mild enough that it doesn't overpower the other flavours.
My Pro Tip: I served mine over basmati rice and warmed up some naan bread to soak up every last bit of that sauce.”
