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Eggplant and Chickpea Coconut Curry

If you are an eggplant lover as I am, this delicious vegan coconut curry with chickpeas is super easy, healthy and delicious!  

Prep time: 5 minutes 
Cook time: 35 minutes
Difficulty: Easy
Serves: 4

Ingredients:

1 jar Masala Mama Coconut Curry Simmer Sauce
2 tablespoons olive oil
2 Japanese eggplants or 1 large eggplant, cubed (about 2 cups) 
2-3 tomatoes, cubed (about 1 heaping cup)
1 can chickpeas, rinsed and drained
1 cup coconut milk
¼ teaspoon red pepper flakes
Cilantro to garnish

Directions

  1. Preheat the oven to 375°

  2. Add the eggplant and the tomatoes to a large bowl and toss with olive oil, a pinch of salt, and generous grind of pepper. 

  3. Place on a lined baking sheet and cook for about 20 minutes. 

  4. In a medium skillet over medium-high heat add roasted eggplant and tomatoes, chickpeas, coconut milk, red pepper flakes, and Masala Mama Coconut Curry Simmer Sauce* and simmer until all the flavors have melded together and the sauce is warmed through, about 10 minutes. 

  5. Adjust salt to taste, garnish with cilantro, and serve with rice or naan**. Here’s a recipe for Mama’s Perfect Basmati Rice. 

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

**I love heating naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and topping with some butter.