So this happened and it was so good I needed to share so you can enjoy all of these amazing summer flavors together when are are needing a little comfort food in your life and don't have time to order Indian take out.
1largeeggplantcut into 1/2 inch slices or you can keep stem on and slice to stem for a fancy look!
1 cupcherry tomatoes
1sweet onionchopped
4clovesgarlicminced
116 oz can coconut creamI get mine from trader joes / coconut milk will work too - just might not get as thick!
2tbsptomato paste
116 oz canChick Peasdrained and rinsed
1tsp corinader
1tsptumeric
1tspSea salt1 tsp to taste and 1 tsp for roasting eggplant
2tbspolive oil1 for eggplant roasting and 1 for sauce
1tspcurry powder/ madras curry powderI use 1 of each so it's not too spicy for kids
Instructions
Preheat oven to 400
Chop Eggplant and sprinkle with olive oil and salt - place on a sheet pan and place in oven for 20 minutes - turn oven off after 20 minutes and let Eggplant sit for 20 while you are cooking sauce.
On medium heat place 1 tbsp olive oil in pan and saute onion, garlic for 2-3 minutes.
Add to sauce pan tomato paste, curry, turmeric, coriander, salt and stir until combined then add in coconut cream and stir until paste is dissolved bring to a low simmer.
Add in cherry tomatoes (I put mine in whole!) and chick peas. Simmer without cover for 20 minutes to let cream reduce and thicken while eggplant is roasting.
Once Eggplant is cooked (I like mine just cooked through not too soggy) plate eggplant and then top with sauce and enjoy!!! You can always spice this up with hot pepper flakes or cool it down with a little basil!
Notes
This is great when Eggplant and Tomatoes are in season at the farmers market! A great hearty meal that won't leave you feeling junky afterwards because it has healthy fats and plant based protein!