5 minutes
Cook Time
15 minutes
Cooking Level


  • 2 ct Pure Flavor® Baby Eggplants, diced
  • 1 Pure Flavor® Red Sweet Bell Peppers, diced
  • 1 lb Pure Flavor® Roma Tomatoes, diced
  • 5 cloves garlic, minced
  • 1 large white onion, diced
  • 15 oz full-fat coconut milk
  • 15 oz can chickpeas, drained & rinsed
  • ¼ cup basil, chopped
  • 3 tbsp yellow curry powder
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger, grated
  • 2 tsp turmeric
  • Salt and pepper, to taste
  • Cilantro, chopped for garnish
  • Red pepper flakes, optional for garnish
  • Basmati rice, optional for serving


Step 1

In a large skillet over medium-high heat, heat oil and sauté onions, pepper, and eggplant until browned, about 2 minutes. Add garlic and sauté another minute.

Step 2

Reduce heat to medium, add curry powder, turmeric, and ginger. Let that heat through then add coconut milk and tomatoes. Season with salt & pepper to taste. Bring to a simmer then reduce to medium low heat.

Step 3

Add chickpeas & basil and cook another 3-5 minutes.

Step 4

To serve, spoon over rice and top with cilantro & red pepper flakes.

Recipe created by Stacy Zollars