Recipe found on

This hearty entree works equally well as a vegan or meat entree, by simply adding chicken thighs.

Serves 4-6


2 Tbs. peanut or vegetable oil
2 cups diced yellow onion
2 Tbs. minced fresh ginger
1 Tbs. minced garlic
1 medium eggplant, cut into 1/2-inch cubes (4 cups)
1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
Kosher salt
1 tsp. garam masala
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 small red hot chile, minced
Freshly ground black pepper
1 15-oz. can chickpeas, with liquid
1-1/2 cups Fresh Tomato Sauce or tomato sauce of your choice
1 cup light coconut milk
1/4 cup plus 2 Tbs. chopped fresh cilantro
1/4 cup unsweetened shredded coconut, lightly toasted (optional)


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. of salt; stir to coat thoroughly. Cook over medium heat, stirring occasionally, until the vegetables are barely tender, about 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, about 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).