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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 red onions, each cut into 8 wedges
- 1 (½-inch) piece of fresh ginger, peeled and minced
- 2 garlic cloves
- 1½ tablespoons Madras curry powder
- 1 (1½ lb) eggplant, cut into 1-inch dice
- 1 (14-oz) can of chickpeas, drained
- 1-cup chicken stock
- ¾ cup unsweetened coconut milk
- 12 cherry tomatoes, halved
- Salt and pepper
- ½ cup cilantro leaves
Directions
- In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to often, 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 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 820g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 155 | 39% |
| Total Fat 18.18g | 23% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 442mg | 18% |
| Potassium 1684mg | 48% |
| Total Carbs 54.05g | 14% |
| Dietary Fiber 15.0g | 50% |
| Sugars 17.01g | 11% |
| Protein 12.21g | 20% |
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