Chickpea and Eggplant Curry

Ingredients

• 1 lb eggplant
• 15 oz chickpeas, canned
• 1 medium onion
• 3 cloves garlic
• 1 inch ginger
• 14½ oz diced tomatoes, canned
• 13½ oz coconut milk, full-fat
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp red pepper flakes (optional)
• ¾ tsp salt
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Dice the eggplant into 1-inch cubes. Finely chop the onion, mince the garlic, and grate the ginger.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Remove eggplant and set aside.
3. Add the chopped onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, curry powder, cumin, turmeric, and red pepper flakes (if using) and cook for 1 minute until fragrant.
4. Return the eggplant to the pot. Add the drained and rinsed chickpeas, diced tomatoes (undrained), coconut milk, and salt. Stir to combine.
5. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the eggplant is very tender and the sauce has slightly thickened.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired, and optionally over basmati rice.