Ingredients Jump to Instructions ↓

  1. 2 Tbs. peanut or vegetable oil

  2. 2 cups diced yellow onion

  3. 2 Tbs. minced fresh ginger

  4. 1 Tbs. minced garlic

  5. 1 medium eggplant, cut into 1/2-inch cubes (4 cups)

  6. 1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)

  7. 1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups) Kosher salt

  8. 1 tsp. garam masala

  9. 1/2 tsp. ground coriander

  10. 1/2 tsp. ground cumin

  11. 1/2 tsp. ground turmeric

  12. 1 small red hot chile, minced Freshly ground black pepper

  13. 1 15-oz. can chickpeas, with liquid

  14. 1-1/2 cups Fresh Tomato Sauce

  15. 1 cup light coconut milk

  16. 1/4 cup plus 2 Tbs. chopped fresh cilantro

  17. 1/4 cup unsweetened shredded coconut, lightly toasted

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes. Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro. Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes. To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).


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