INGREDIENTS
2
eggplants, halved and roasted
1 tbsp
coconut oil
1
medium onion, diced
1 tsp
whole cumin seed
1 tsp
garam masala
1/2 14 ounce can
light coconut milk
1 1/2 tbsp
tomato paste
1 cup
frozen peas
1/2 tsp
minced garlic
1/8 tsp
cayenne pepper
3/4 tsp
kosher salt
brown rice (optional)