Recipes Eggplant, Chickpea and Tomato Curry 4.0 (3,065) Add your rating & review Madras curry powder is a blend of many spices, including cardamom, chiles, coriander and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course. By Melissa Rubel Jacobson Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 35 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 2 red onions, each cut into 8 wedges One 1/2-inch piece of fresh ginger, peeled and minced 2 garlic cloves, minced 1 1/2 tablespoons Madras curry powder 1 eggplant (1 1/2 pounds), cut into 1-inch dice One 14-ounce can of chickpeas, drained 1 cup chicken stock or low-sodium broth 3/4 cup unsweetened coconut milk 12 cherry tomatoes, halved Kosher salt and freshly ground pepper 1/2 cup cilantro leaves Directions 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. 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. Suggested Pairing Full-bodied New Zealand Pinot Gris. Rate it Print