Eggplant Chickpea and Tomato Curry
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 red onions, each cut into 8 wedges
- One 1/2-inch piece of fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 1/2 tablespoons Madras curry powder
- 1 eggplant (1 1/2 pounds), cut into 1-inch dice
- One 14-ounce can of chickpeas, drained
- 1 cup chicken stock or low-sodium broth
- 3/4 cup unsweetened coconut milk
- 12 cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 1/2 cup cilantro leaves
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