Curried Eggplant Stew

I decided to make a comforting meal from our last harvest of the season. And what better way to start the week on Meatless Monday than with a fragrant and delicious Curried Eggplant Stew. I sauteed onions, and diced eggplant, then added wonderful layers of flavor like curry, ginger, coconut milk, to name a few. I love it as is but a side of white rice would be a perfect accompaniment. The best part is that leftovers are equally as delicious.

Ingredients for Curried Eggplant Stew:

10-11 cups diced eggplant

1 large onion, diced

2 tablespoons coconut oil

2 tablespoons chopped cilantro

2 tablespoons minced ginger

6 garlic cloves, minced

1 serrano pepper, minced

1 can chickpeas, rinsed and drained

1 14.5 ounce can coconut milk

1/2 can of water measured in empty coconut milk can

1 14.5 ounce can diced petite tomatoes

2 1/2 teaspoons garam masala

1 1/2 teaspoons cumin

1 1/2 teaspoons turmeric

1 teaspoon coriander

1/4 teaspoon cardamom

1/4 teaspoon crushed red pepper

Serve with white rice and sprinkle with cilantro.

Time -Saving Tip: Prepare the stew a couple of hours before serving. Gently reheat and add a little water as needed.

Let's see what we need.

We're ready to cook.

Slice the eggplant and then dice.

Combine the eggplant with 1 teaspoon salt and let rest 15-20 minutes.

Combine the onion with coconut oil. Once softened and the edges are golden add the eggplant. Cook over medium-high heat for 8-10 minutes. Stir in the garlic and ginger: cook a few more minutes.

Add the spices when combined, add the coconut milk, tomatoes, serrano pepper, and cilantro. Cook over low heat for another 5 minutes until heated through. Season with more salt if needed.

It's ready! Curried Eggplant Stew is so delicious. Eggplant is one of those vegetables that can satisfy vegetarians and meat-eaters alike. It's hearty and can easily be the star of any dish.

Enjoy!

Curried Eggplant Stew:

• 10-11 cups diced eggplant

• 1 large onion, diced

• 2 tablespoons coconut oil

• 2 tablespoons chopped cilantro

• 2 tablespoons minced ginger

• 6 garlic cloves, minced

• 1 serrano pepper, minced

• 1 can chickpeas, rinsed and drained

• 1 14.5 ounce can coconut milk

• 1/2 can of water measured in empty coconut milk can

• 1 14.5 ounce can diced petite tomatoes

• 2 1/2 teaspoons garam masala

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons turmeric

• 1 teaspoon coriander

• 1/4 teaspoon cardamom

• 1/4 teaspoon crushed red pepper

• Serve with white rice and sprinkle with cilantro.

• Slice the eggplant and then dice.

• Combine the eggplant with 1 teaspoon salt and let rest 15-20 minutes.

• Combine the onion with coconut oil. Once softened and the edges are golden add the eggplant. Cook over medium-high heat for 8-10 minutes. Stir in the garlic and ginger: cook a few more minutes.

• Add the spices when combined, add the coconut milk, tomatoes, serrano pepper, and cilantro. Cook over low heat for another 5 minutes until heated through. Season with more salt if needed.

• Time -Saving Tip: Prepare the stew a couple of hours before serving. Gently reheat and add a little water as needed.