Eggplant Curry

Ingredients

2 eggplants, peeled and chopped into ½” peices

2 large heirloom tomatoes, diced

2 yellow onions, finely chopped

6 cloves garlic, minced

1 cup coconut milk, separated

1 cup Greek yogurt

2 tablespoons cumin

1 tablespoon ground coriander

2 teaspoons turmeric

1 teaspoon crushed red pepper flakes

¼ teaspoon cayenne pepper

1” piece ginger, peeled and finely chopped

Salt to taste

Preparation

Heat about ¼ cup of the coconut milk over medium heat in a large skilled. Sauté the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.

Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together. Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sautéing, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.

About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.

Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour). Serve the curry over quinoa and add a dollop of Greek yogurt on top.