Eggplant, Chickpea And Tomato Curry Recipe

Ingredients For Eggplant, Chickpea And Tomato Curry Recipe

• 2 tablespoon Extra virgin olive oil
• 2 Red onions, each cut into 8 wedges
• 0.5 inch One fresh ginger, peeled and minced
• 2 Garlic Cloves, Minced
• 1.5 tablespoon Madras curry powder
• 1 inch 1 eggplant, cut into dice
• 14 ounce One can of chickpeas, drained
• 1 cup Chicken stock or low sodium broth
• 0.75 cup Unsweetened coconut milk
• 12 Cherry tomatoes halved
• Kosher Salt And Freshly Ground Pepper