Gluten Free Eggplant and Chickpea Curry

Ingredients

• Cooked rice or gluten (free naan - for serving)
• Salt (to taste)
• Fresh cilantro (2 tablespoons, chopped)
• Lime juice (2 tablespoons)
• Tomatoes (1 can (14 oz), diced)
• Coconut milk (1 can (13.5 oz))
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Eggplant (1 large, diced)

Instructions

1. Heat some oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the diced eggplant and cook until slightly browned, about 5 minutes.
5. Stir in the curry powder, turmeric, cumin, and coriander, and cook for another minute to toast the spices.
6. Pour in the coconut milk and diced tomatoes with their juices. Stir well to combine.
7. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the eggplant is tender.
8. Add the drained and rinsed chickpeas to the pan and cook for an additional 5 minutes.
9. Stir in the lime juice and chopped cilantro. Season with salt to taste.
10. Serve the curry over cooked rice or with gluten-free naan bread.
11. Garnish with additional cilantro, if desired.