Eggplant and Chickpea Curry

Ingredients

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. In a large skillet or pot, heat olive oil over medium heat.

2. Add chopped onion and minced garlic, sauté until softened.

3. Add diced eggplant to the skillet and cook until it starts to brown.

4. Stir in curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to toast the spices.

5. Pour in diced tomatoes and coconut milk. Stir to combine.

6. Add drained and rinsed chickpeas to the mixture.

7. Bring the curry to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes or until the eggplant is tender.

8. Adjust the seasoning if needed.

9. Serve the Eggplant and Chickpea Curry over cooked rice.

10. Garnish with fresh cilantro.

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Enjoy this aromatic and satisfying curry as a flavorful plant-based dinner!