Indian Coconut Curry with Eggplant and Chickpeas

This recipe for Indian Coconut Curry with Eggplant and Chickpeas is a quick and easy meal to prepare. Ready to serve in only 20 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Stir in ginger and garlic, cook for 30 seconds.

Step 2

Add curry powder, cumin, turmeric, and chili flakes (if using). Cook, stirring constantly, for 1 minute until fragrant.

Step 3

Pour in diced tomatoes and coconut milk. Bring to a simmer, then stir in chickpeas and eggplant.

Step 4

Cover and simmer for 10 minutes, or until eggplant is tender. Stir in spinach and cook until wilted.

Step 5

Season with salt and pepper to taste. Garnish with fresh cilantro (optional) and serve over basmati rice or quinoa.