Chickpea and Eggplant Curry with Mint Chutney

Ingredients

• 2 tablespoons coconut or canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 medium onion, chopped
• Fine sea salt
• 1 teaspoon ground turmeric
• Pinch of cayenne pepper
• 2 large tomatoes, grated on a large grate, with juices reserved
• 1¼ pounds eggplant, cut into ½-inch cubes (about 5 cups)
• 1 15-ounce can chickpeas, drained, rinsed, or 1¼ cups drained cooked chickpeas
• 4 teaspoons finely chopped jalapeño
• 1 shallot, finely chopped
• 1 tablespoon fresh lime juice, plus more
• 1 teaspoon honey
• 2 tablespoons unsweetened flaked coconut
• 1 cup coarsely chopped mint leaves
• ¼ cup coarsely chopped cilantro leaves
• Freshly ground black pepper
• Plain yogurt (for serving)

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