Eggplant Curry Recipe

Ingredients (15)

• 3 tablespoons coconut oil divided
• 16 ounce package of medium-firm tofu cubed and dried with paper towel
• 2 long Asian eggplants diced
• 1 medium onion very thinly sliced (use a mandolin, if you have one)
• 1/4 cup minced ginger
• 4 cloves garlic minced
• 1 tablespoon garam masala
• 1/2 tablespoon EACH: cumin seeds, turmeric, sea salt
• Optional: 1/2 teaspoon chili flakes
• 1/4 cup tomato paste
• 14 ounce can coconut milk 400ml
• 1/2 can water measured from the empty coconut milk can
• 2 teaspons brown sugar
• 15 ounce can chickpeas drained and rinsed
• Cilantro to serve