Eggplant, Chickpea and Tomato Curry
The recipe Eggplant, Chickpean and Tomato Curry is ready in about 35 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Indian food. This recipe makes 4 servings with 347 calories, 10g of protein, and 21g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, eggplant, onions, and a few other things to make it today.
Instructions
In a very large, deep skillet, heat the olive oil.
Add the onions and cook over moderate heat until they begin to soften, about 3 minutes.
Add the ginger and garlic and cook until fragrant, about 1 minute.
Add the curry powder and cook until fragrant, about 30 seconds.
Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.