Creamy Coconut Eggplant Curry

connoisseurusveg.com

Tricia

5 tablespoons olive oil (or as needed), divided

1 ½ pounds eggplant, cut into 1-inch pieces

1 medium onion, diced

3 garlic cloves, minced

2 teaspoons freshly grated ginger

½ serrano pepper, seeded and minced (optional)

2 teaspoons garam masala, plus up to 1 additional tablespoon, to taste

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 (14 ounce or 400 gram) can fire roasted tomatoes

1 (14 ounce or 400 ml) can full-fat coconut milk

1 (14 ounce or 400 gram) can chickpeas, drained and rinsed

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon lemon juice

½ teaspoon salt, plus more to taste

¼ cup fresh cilantro

Cooked rice, for serving

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