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Ingredients

• 2 tablespoons  extra-virgin olive oil
• 2   red onions, each cut into 8 wedges
• 1   1/2-inch piece of fresh ginger, peeled and minced
• 2   garlic cloves, minced
• 1 1/2 tablespoons  Madras curry powder
• 1   eggplant, cut into 1-inch dice (1 1/2 pounds)
• 1 14-ounce  can of chickpeas, drained
• 1 cup  chicken stock or low-sodium broth
• 3/4 cup  unsweetened coconut milk
• 12   cherry tomatoes, halved
•   Kosher salt and freshly ground pepper
• 1/2 cup  cilantro leaves

Description

Madras Curry Powder Is A Blend Of Many Spices, Including Cardamom, Chiles, Coriander, And Cumin. Since It Is Hotter Than Regular Curry Powder, It Adds A Delicious Kick To This Indian-style, Late-summer Vegetable Stew Of Eggplant, Tomatoes, And Chickpeas I

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