The Daily Dish’s Easy Vegan Eggplant Curry | PETA

Ingredients

• 2 eggplants, sliced into 1-inch-thick half-moon shapes
• 2 Tbsp. vegetable oil
• Salt and pepper, to taste
• 1 onion, minced
• 4 cloves garlic, minced
• 1 2-inch piece ginger, grated
• 1 chili pepper, deseeded and minced (omit for a less spicy curry)
• 1 tsp. turmeric
• 2 tsp. curry powder
• 1 14-oz. can chickpeas, rinsed and drained
• 1 14-oz. can coconut milk (full- or low-fat)
• 1 14-oz. can chopped tomatoes
• 1 Tbsp. tamarind paste
• maple syrup