1 medium eggplant, diced into 1 inch cubes
1 large sweet potato, peeled and diced into 1 inch cubes
3 tbsp olive oil, divided
1 small white onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, peeled and minced
3 tbsp red curry paste
1 can coconut milk
1 28 oz can diced tomatoes
1 can chickpeas, drained
Juice of half a lime
1 tbsp soy sauce (or tamari for gluten free)
5 cups baby spinach
Cilantro, for serving
Line a large baking sheet with parchment paper. Preheat oven to 400 degrees F.
Toss the eggplant and sweet potato cubes with 2 tbsp olive oil and a generous shake of salt and pepper.
Roast eggplant and sweet potatoes for 25-30 minutes, until fork tender and beginning to brown.
Meanwhile, heat the remaining 1 tbsp olive oil over medium heat in a deep pot. Add onion, garlic, and ginger, and cook for 2-3 minutes until very fragrant.
Add the red curry paste and stir to coat the onion mixture in the paste.
Pour the coconut milk and diced tomatoes into the pot. Stir it up so everything is well combined.
Add the chickpeas to the pot, along with the cooked eggplant and sweet potato.
Add the lime juice and soy sauce, followed by the spinach.
Stir and cook until the spinach is wilted.
Serve with cooked rice, pita, or naan bread. Garnish curry with fresh cilantro leaves.