Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (diced in 1 inch cubes)
  • 1 tablespoon ghee
  • 1/2 medium onion (chopped)
  • 2 teaspoons grated ginger
  • 4 garlic cloves (minced)
  • 1/2 teaspoon toasted cumin seeds (ground)
  • 1/2 teaspoon toasted coriander seeds (ground)
  • 1 1/2 tablespoon garam masala
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 2 teaspoons salt
  • 1-15 ounce can tomatoes
  • 1-15 ounce can chickpeas
  • 1-15 ounce can coconut milk (full fat)

Instruction

  • Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.
  • Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.
  • Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.
  • Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.
  • Serve with basmati rice and naan, roti, paratha or any other flatbread.