Creamy Red Yogurt Curry (Coconut-Milk Free)

Set the oven to 350 degrees Fahrenheit. Cut the eggplant into chunks, spread on a cookie sheet, and sprinkle with a generous amount of salt. Let the eggplant sit for 10 minutes before coating it in olive oil and placing it in the oven to roast. While the eggplant is cooking, sauté the diced onion in oil along with sea salt, curry powder, and cumin until it is soft and fragrant. Add the red curry paste to the pan and cook for another 1-2 minutes. Next, add the diced red bell pepper, zucchini, broccoli florets, chickpeas, cashew milk, Greek yogurt, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring frequently. The curry will reduce and thicken during this time. Add the roasted eggplant chunks to the curry around the 20-minute mark of simmering. Once the curry is reduced and thick, it's done.