Eggplant, Chard And Chickpea Curry

Ingredients

1 tbs. olive oil

½ tsp. yellow mustard seeds

½ tsp. black mustard seeds

1 tsp cumin seeds

2 cups chopped onion

2 tbs. minced garlic

1 tbs. ginger, chopped

6 cups eggplant , peeled and diced - yield from 1 large

Spice mixture (see below)

2 15 oz. cans chickpeas, rinsed

1 28 oz. can fire-roasted tomatoes, or 3 fresh tomatoes, chopped

1 cup “lite” coconut milk

10 cups chopped chard - including stems - yield from 2 grocery store or 1 farm market bunch

Ground Spice Mixture:

2 tsp. curry powder,

2 tsp. garam masala

2 tsp. cumin

1 tsp asafoetida (optional)

1 tsp salt

1 tsp cinnamon

1 tsp coriander

1 tsp cardamom

1 tsp ground fenugreek

½ tsp. nutmeg

½ tsp. allspice

½ tsp. cayenne

Black pepper to taste

Adapted From Http://elizaveganpage.blogspot.com/2008/10/vegan-mofo-16-eggplant-chard-and.html

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