Eggplant and Chickpea Curry

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Coconut milk - 1 can (13.5 oz)
• Diced tomatoes - 1 can (15 oz)
• Chickpeas - 1 can (15 oz), drained and rinsed
• Eggplant - 1 large, cubed
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, minced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and cook until the onion is soft, about 5 minutes.
3. Stir in the curry powder and cook for another minute.
4. Add the eggplant, chickpeas, diced tomatoes, and coconut milk. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the eggplant is tender.
6. Serve the curry hot, garnished with fresh cilantro.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 15g
• Sodium: 500mg
• Sugar: 10g