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Ingredients

• 2 tablespoons  peanut or vegetable oil
• 2 cups  diced yellow onion
• 2 tablespoons  minced fresh ginger
• 1 tablespoon  minced garlic
• 1 medium  eggplant, cut into 1/2-inch cubes (4 cups)
• 1 medium  yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
• 1 medium  zucchini, cut into 1/2-inch cubes (1-1/4 cups)
•   Kosher salt
• 1 teaspoon  garam masala
• 1/2 teaspoon  ground coriander
• 1/2 teaspoon  ground cumin
• 1/2 teaspoon  ground turmeric
• 1 small  red hot chile, minced
•   Freshly ground black pepper
• 1 15-ounce can  chickpeas, with liquid
• 1-1/2 cups  Fresh Tomato Sauce
• 1 cup  light coconut milk
• 1/4 cup  plus 2 tablespoons chopped fresh cilantro
• 1/4 cup  unsweetened shredded coconut, lightly toasted (optional)

Description

Transform Fresh Tomato Sauce Into An Indian-style Vegetable Stew That Takes Advantage Of The Season's Bounty. Serve Over Basmati Rice. You Can Also Top It With Grilled Chicken Thighs.

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