COCONUT EGGPLANT CURRY

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This eggplant curry is bursting with flavor and easy to make!

– 1 ½ pounds eggplant – 1 medium onion – 3 garlic cloves – 2 teaspoons fresh ginger – ½ serrano pepper – 2 teaspoons garam masala – 1 teaspoon ground cumin – 1 teaspoon sweet paprika – 1 can fire roasted tomatoes – 1 can full-fat coconut milk – 1 can chickpeas – 2 tablespoons tomato paste – 1 teaspoon sugar – 1 tablespoon lemon juice – ½ teaspoon salt – ¼ cup fresh cilantro

INGREDIENTS

Tip: Cook your eggplant in batches to get it evenly browned.

Serve your curry over rice or with a side of naan!

Leftover eggplant curry will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.

LEFTOVERS & STORAGE

This delicious curry is perfect for busy weeknights!

The link for the full recipe can be found below!