Creamy Red Yogurt Curry (**coconut-milk free**)

Because my body needs a break and a half from coconut milk lately. Whoops.

-1 onion, diced
-2 cups homemade cashew milk
-1 container vegan greek yogurt
-1/2 cup water
-1 red bell pepper, diced
-2 zucchinis, diced
-1 eggplant, roasted chunks
-1 cup broccoli florets
-1 can rinsed and drained chickpeas
-2 tbsp red curry paste
-curry powder, sea salt, cumin

set the oven to 350 degrees and cut the eggplant into chunks. spread on a cookie sheet and sprinkle with a generous amount of salt. let sit for 10 minutes before coating in olive oil and putting in the oven. while thats cooking, sauté the onion in oil, sea salt, curry powder, cumin, and curry until soft and fragrant. add the red curry paste and cook for another minute or two. add the veggies (not eggplant yet!), chickpeas, milk, yogurt, and water. bring to a boil and then cook at a simmer for a half hour with frequent stirring (it will reduce and get thick). add the roasted eggplant around the 20 minute mark. once it’s all reduced and thick it’s done!