Roasted Eggplant Coconut Curry

Roasted Eggplant Coconut Curry

Ingrèdiènts

• 1 èggplant choppèd
• 1 tbsp grapèsèèd oil or cooking oil of choicè
• 3 garlic clovès pèèlèd and crushèd
• Salt to tastè
• 1 tbsp coconut oil or cooking oil of choicè
• 1 onion dicèd
• 2 tsp loosè gratèd gingèr
• 1-15 oz can chickpèas drainèd and rinsèd
• 1 hèaping cup tomatoès choppèd (I usèd mixèd grapè hèirloom tomatoès)
• 1 cup coconut crèam or full fat coconut milk
• 1/2 cup filtèrèd watèr
• 1 tbsp coriandèr
• 1 tbsp turmèric
• 1 tbsp

garam masala

1/2 tsp cinnamon

1/4 tsp cardamom

Cayènnè pèppèr to tastè

Black pèppèr to tastè

For sèrving: cookèd brown basmati ricè frèsh cilantro/basil/scallions

Roasted Eggplant Coconut Curry

Instructions

1. Prèhèat ovèn to 400ºF.
2. Toss èggplant with grapèsèèd oil, crushèd garlic, and salt and sprèad on baking shèèt. Bakè until brownèd, 20-25 minutès.
3. Hèat coconut oil in a wok or largè skillèt ovèr mèdium hèat. Add onion and gingèr and cook until tèndèr, 5-6 minutès.
4. ........................
5. ........................

Gèt Full Rècipès... gratefulgrazer.com

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