Sort ingredients
mtaylor129
QR Code
Listen
Pdf
Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper.Cut eggplant into 1-inch or 2.5-cm cubes.
Transfer onto baking sheet and toss in olive oil, salt, and black pepper. Arrange on a single layer roast 20 - 25 minutes or until browned.
In a large skillet, warm up olive oil, add chopped onion and fry on medium heat for 3 minutes.Add grated garlic and grated ginger and fry for 1 minute.
Lower the heat and add curry powder, cumin, coriander, red pepper flakes, turmeric, and black pepper.Toss the spices for 1 minute or until you smell their fragrant aroma.
Add 2 cups of vegetable broth, canned tomatoes, rinsed chickpeas, coconut milk, and salt.Set the heat to medium, and simmer for about 20 minutes.
Add roasted eggplants to the curry, stir, and simmer for 5 to 10 more minutes, until you reach your desired consistency. Add more broth if necessary.Turn the heat off, add the garam masala, stir and serve.
Serve with basmati rice, freshly squeezed lemon juice, and fresh cilantro (or parsley if you don't like cilantro).It's also excellent with a dollop of yogurt on top, with naan bread or flatbread.