Recipe: Eggplant & chickpea curry | Style at Home

Ingredients

• 2 tbsp coconut or light olive oil
• 1 onion, peeled and sliced crosswise
• 1 1" piece fresh ginger, peeled and grated
• 3 cloves garlic, minced
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp salt
• 6 ripe tomatoes, chopped
• 2 1/2 cups vegetable or chicken stock
• 1/2 eggplant, cubed
• 1/3 cup cashews
• 1 14-oz can chickpeas, drained and rinsed
• Bunch cilantro, finely chopped
• 2 handfuls spinach leaves
• Freshly ground black pepper to taste
• Juice of 1 lime