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Chickpea, Tofu, and Eggplant Curry

Kristen Stevens | The Endless Meal
  • 35 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Chickpeas

1

Cilantro

4

Garlic cloves

2 tbsp

Ginger

3

Long asian eggplants

1/2

Onion, large

1

package Tofu, medium firm

1 can

Coconut milk

1/4 cup

Tomato paste

1 tbsp

Garam masala

2 tbsp

Coconut oil

1/2 can

Water