Indian Eggplant Curry

Ingredients

• 1 large eggplant (diced in 1 inch cubes)
• 1 tablespoon ghee
• 1/2 medium onion (chopped)
• 2 teaspoons grated ginger
• 4 garlic cloves (minced)
• 1/2 teaspoon toasted cumin seeds (ground)
• 1/2 teaspoon toasted coriander seeds (ground)
• 1 1/2 tablespoon garam masala
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 2 teaspoons salt
• 1-15 ounce can tomatoes
• 1-15 ounce can chickpeas
• 1-15 ounce can coconut milk (full fat)

Instructions

1. 1

   Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.

2. 2

   Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.

3. 3

   Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.

4. 4

   Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.

5. 5

   Serve with basmati rice and naan, roti, paratha or any other flatbread.