Roasted Eggplant Curry with Ginger Yogurt - Maya Kaimal

Ingredients

• 1 lb Italian eggplant, cut into 1” cubes
• 3 tbsp veg oil
• Salt & pepper
• 1 cup FORAGER PROJECT Plain Cashewmilk Yogurt
• 2 tsp finely grated or minced ginger
• ½ tsp minced jalapeno (optional)
• ¼ tsp salt
• 1 15 oz can chickpeas, drained
• 1 tbsp veg oil
• 1 jar Jalfrezi Curry Simmer Sauce (or Kashmiri Curry Simmer Sauce)
• 1/4 cup chopped cilantro
• 1 cup orzo
• 1 tsp lemon juice
• 1 tbsp olive oil
• 1/8 tsp turmeric