Eggplant Curry

INGREDIENTS

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic grated
• 1 inch ginger grated
• 2 teaspoons curry powder
• 2 teaspoons coriander ground
• 1 teaspoon cumin ground
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 cups vegetable broth or more to taste
• 15 ounces can chickpeas or 1½ cups of cooked chickpeas
• 15 ounces can crushed tomatoes
• 14 ounces can coconut milk
• 1 teaspoon garam masala
• 4 wedges lemon
• 1 handful fresh cilantro
• 1 to 2 cups basmati rice or naan bread
• 4 tablespoons plain or greek yogurt

INSTRUCTIONS

1. 1 Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Cut 2 medium eggplants into 1-inch (2.5-cm) cubes. Transfer onto baking sheet and toss in olive oil, salt, and black pepper. Arrange on a single layer roast 25 minutes or until browned.
2. 2 Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes. Add 2 cloves garlic and 1 inch ginger (both grated) and sauté one more minute. Now lower the heat to low and add 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast the spices for one minute or until you smell their fragrant aroma.
3. 3 Add 2 cups vegetable broth, 1 can (15 ounces) chickpeas (drained), 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and ½ teaspoon black pepper. Set the heat to medium, and simmer for 20 minutes. Stir occasionally.
4. 4 Add the roasted eggplants and 1 teaspoon garam masala. Stir and simmer for 5 more minutes until the eggplants are fully covered in sauce, and you reach your desired consistency. Taste and adjust for salt.
5. 5 Serve eggplant curry with either fluffy basmati rice or warm naan bread. Top with squeezed lemon or lime juice, a dollop of plain or Greek yogurt, and a pinch fresh cilantro.

NUTRITION

Calories: 304 kcalkcal | Carbohydrates: 40 gg | Protein: 9 gg | Fat: 13 gg | Fiber: 12 gg | Sugar: 14 gg