Roasted Eggplant and Chickpea Coconut Curry

1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed eggplant and drained chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer.

2.Roast for 20 to 25 minutes, stirring halfway through, until the eggplant is tender and slightly caramelized and the chickpeas are lightly crisped.

3.While the vegetables roast, prepare the curry base. Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

4.Add the grated ginger and minced garlic to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.

5.Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook the spices for about 30 seconds, stirring constantly, until aromatic.

6.Whisk in the tomato paste until combined with the spices. Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer.

7.Reduce the heat to low, cover partially, and let the sauce simmer for 10 minutes to allow the flavors to meld. Stir occasionally.

8.Once the roasted eggplant and chickpeas are ready, gently fold them into the simmering curry sauce. Stir in the brown sugar, if using, and season with additional salt and pepper to your preference.

9.Simmer the entire curry for another 5 minutes, allowing the roasted components to absorb the sauce.

10.Serve the Roasted Eggplant and Chickpea Curry hot over fluffy basmati rice, garnished generously with fresh chopped cilantro.