Vegetable & Chickpea Curry | Pacific Foods® Recipes

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated peeled ginger root
• 4 1/2 cups diced peeled eggplant
• 1 large onion, diced (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 medium zucchini, diced (about 2 cups)
• 1 tablespoon curry powder
• 2 teaspoons ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 cups Pacific Foods® Organic Vegetable Broth
• 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, <strong>undrained</strong>
• 1/2 cup unsweetened coconut milk
• 3 cups hot cooked white rice
• 1/3 cup chopped cilantro