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

• 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.

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

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

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

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

Expert Tips:

1. Always use full fat coconut milk for the best creamy results.

2. For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.

3. Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder.