Gluten-Free Eggplant and Chickpea Curry

Ingredients

• Eggplant (1 medium, diced)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Coconut milk (1 can (13.5 oz))
• Diced tomatoes (1 can (14.5 oz), with juices)
• Curry powder (1 tablespoon)
• Turmeric (1 teaspoon)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lime juice (2 tablespoons)
• Cooked rice or gluten-free naan (for serving)
• Oil (2 tablespoons (for cooking))

Instructions

1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion to the pan and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the diced eggplant to the pan and cook until it begins to soften and brown slightly, about 5 minutes.
5. Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring to coat the eggplant and toast the spices for another minute.
6. Pour in the coconut milk and the diced tomatoes with their juices. Stir well to combine all ingredients.
7. Bring the mixture to a gentle simmer and let it cook for approximately 15 minutes, or until the eggplant is tender and the flavors meld together.
8. Add the drained and rinsed chickpeas to the pan, stirring to incorporate, and cook for an additional 5 minutes until heated through.
9. Remove from heat, then stir in the lime juice and chopped cilantro. Season with salt to taste.
10. Serve the curry over warm cooked rice or with gluten-free naan, garnished with additional cilantro if desired.