Ingredients
- 1 large chicken breast, diced in to small cubes
- 1 tablespoon olive oil
- 1 large eggplant, chopped into small cubes or wedges
- 1 medium onion, chopped
- 1 clove garlic, pressed
- 3/4 cup water (more or less depending on how soupy you want it)
- 1 cup of chopped cauliflower
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 14-ounce can diced tomatoes (fire-roasted preferred)
- 1 teaspoons ginger paste or minced ginger root
- 1 teaspoon curry powder
- 1/2 teaspoon red curry paste (start with less and add more to taste)
- 1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
- 1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained
- 1 15-ounce can of coconut milk
- 1/4 cup minced cilantro
Directions
In a skillet, heat one tablesppon of olive oil over medium and then add the chicken. Cook for a few minutes stirring and turning chicken until it is done and beginning to brown. Set aside.
In a large, deep skillet or pot, heat the other table spoon of olive oil over medium heat. Add the onion and eggplant. Once the onion and garlic begins to soften, add the eggplant. Stir repeatedly for about 3 minutes.
Next, add the water, cauliflower, tomatoes. Stir in the spices. Bring to a boil, and then cover and let simmer for 20 minutes, stirring occasionally.
Add the chickpeas and the optional chicken, and simmer for an additional 5-7 minutes.
If the veggies are at the desired tenderness, stir in the coconut milk. Taste and add spices if need.
When done, sprinkle with cilantro and serve over rice – regular, Indian style basmati, or brown. Or, you can make a cauliflower rice substitute.
