- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 medium eggplant, chopped into 1" cubes
- 4 cups cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 ½ cup vegetable broth
- ¼ fresh cilantro, for garnish
- 1 cup uncooked rice
Cook rice according to package instructions. This will differ depending on what kind of rice you choose.
Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 5-7 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute.
Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.
Add eggplant, tomatoes, chickpeas, and vegetable broth. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and eggplant are cooked and about ½ the liquid has been absorbed.
Serve over rice with fresh cilantro.
Serving and Storing - Serve this curry over rice, rice noodles, or cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Calories: 257kcal | Carbohydrates: 48g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 665mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 36.7mg | Calcium: 55mg | Iron: 2.8mg