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Send a Meal BlogMonday, January 14 2013
Madras curry powder is a blend of many spices, including cardamom, chiles, coriander, and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes, and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.
 Recipe from
 Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
ingredients
directions
In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock, and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
Stir the tomatoes into the curry, cover, and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
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