Eggplant Summer Squash and Chickpea Curry

This is a delicious vegetarian curry enriched with coconut milk. Since it's summer, I cooked the veggies in a grill pan on the grill for added flavor.

1 eggplant, cut into 1-inch pieces

1 Tbsp olive oil

1 yellow squash, cut into 1-inch chunks

1 zucchini squash, cut into 1-inch chunks

2 Tbsp ghee or melted butter

1 sweet yellow onion, sliced

2 cloves garlic, minced

1-inch fresh ginger, peeled and minced

2 Tbsp tomato paste

Curry seasoning (or just use 1 Tbsp favorite curry powder):

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp ground fenugreek

1/4 tsp crushed red pepper flakes, or to taste

1 can coconut milk (I used Trader Joe’s coconut cream)

1 can chickpeas, drained

I cooked the eggplant and the combined summer squash in two grill pans on the grill. This gives a richer flavor to the overall curry. Otherwise, toss the eggplant with the oil and brown in a large non-stick skillet. Brown the summer squash in another large non-stick skillet in a dash of olive oil.

Cook only just until crisp tender, and slightly browned - you do not want mushy veggies. Set veggies aside.

Meanwhile, cook the onions in the ghee in a medium pot, until beginning to brown, about 5-8 minutes. Add the garlic and ginger and cook another 2 minutes.

Add the tomato paste, curry seasoning and red pepper flakes and cook for about another 5 minutes until tomato paste darkens.

Add the coconut milk to the tomato base and mix well. Add the chickpeas to the curry sauce and bring to a gentle boil. Stir and reduce heat. Cook the chickpeas for about 15 minutes, stirring often. Add the eggplant and squash and cook just enough to heat the veggies through - you do not want mushy veggies. Add a dash of water if necessary to make a creamy sauce.

Serve with rice. Serves 4.

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