• Fast
• Vegetarian

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 2 red onions, each cut into 8 wedges
3. One 1/2-inch piece of fresh ginger, peeled and minced
4. 2 garlic cloves, minced
5. 1 1/2 tablespoons Madras curry powder
6. 1 eggplant (1 1/2 pounds), cut into 1-inch dice
7. One 14-ounce can of chickpeas, drained
8. 1 cup chicken stock or low-sodium broth
9. 3/4 cup unsweetened coconut milk
10. 12 cherry tomatoes, halved
11. Kosher salt and freshly ground pepper
12. 1/2 cup cilantro leaves

Directions

1. In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
2. Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.

Serve With

White rice and yogurt.