Walkley Chiropractic News
International Women’s Day
March 2025 International Women’s Day and World Sleep Day
International Women’s Day
Saturday 8th March 2025
The first International Women’s Day gathering occurred in 1911. It is celebrated each year on the 8th March and aims to raise awareness to the social, economic, cultural, and political achievements of women.
At Walkley, we take this opportunity to bring women’s health issues into focus. When life is busy, it is easy to overlook ones own needs. There are a number of conditions that are particularly common in women that Chiropractic care can be very effective at treating.
These include migraines, headaches, osteoarthritis, hip bursitis and pregnancy.
If you are experiencing one of these conditions, our Chiropractors are always here to help. Please call 9791 1053 for an appointment.
INGREDIENTS:
1/3 cup (80ml) neutral oil
1 tbs garam masala
2 tsp ground turmeric
1kg eggplant, cut into 4cm pieces
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, sliced
2 garlic cloves, crushed
1 tbs chopped ginger
1 tbs tomato paste
3 truss tomatoes, chopped
270ml can coconut cream
Flatbreads or rice, to serve
Coriander, to serve
METHOD:
1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
2. Combine 2 tbs of the oil, 1 tsp salt flakes, 2 tsp garam masala and 1 tsp ground turmeric in a large bowl, then add the eggplant and toss to coat completely. Scatter over the prepared tray.
3. Roast for 20 minutes or until eggplant is slightly charred on the edges and tender, but still holding its shape.
4. Meanwhile, heat remaining 2 tbs oil in a saucepan over medium high heat. Add the cumin and mustard seeds and cook for 30 seconds until fragrant, then add the onion and cook, stirring often, for 3-4 minutes until softened.
5. Add garlic and ginger, remaining 2 tsp garam masala and 1 tsp turmeric. Cook, stirring constantly, for a further 1 minute or until fragrant. Add tomato paste and tomatoes and cook, stirring often, for 5 minutes until broken down slightly. Add roasted eggplant to the pan and stir to combine, then season and add the coconut cream and 1 cup water. Bring to a simmer and cook, stirring occasionally, for a further 10 minutes until reduced slightly. Remove from heat.
6. Serve the eggplant curry with flatbreads or rice, and top with coriander.
ENJOY!