Cookwith - Chicken Curry with Bell Pepper and Eggplant

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium eggplant, cut into 1-inch cubes
• 1 large red bell pepper, cut into strips
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp curry powder (mild or hot, as preferred)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (optional)
• 1 (14 oz) can diced tomatoes
• 1 cup coconut milk
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Steamed rice, to serve