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In a large skillet, warm about 1 cup of the coconut milk over medium heat. Add the onion and garlic, sautéing them in the coconut milk until they're soft and just beginning to brown, which should take around 12 minutes. You'll notice the kitchen filling with their sweet aroma.
While the aromatics cook, add all the eggplant and tomato to a 6-quart or larger crockpot. In a separate bowl, combine the cayenne pepper, cumin, ground coriander, pepper flakes, and turmeric, stirring them together.
Pour the remaining coconut milk, all the mixed spices, salt, and ginger into the crockpot with the eggplant and tomato. Once the onion and garlic are finished sautéing, scrape the contents of the skillet into the crockpot and mix everything together well.
Turn the crockpot to high heat and let the curry cook for 6 to 8 hours, checking and stirring periodically. About 30 minutes before you plan to serve, stir in the Greek yogurt and let it cook for an additional 30 minutes.
While the curry finishes, prepare your quinoa according to package directions. A common ratio is 2 parts water to 1 part quinoa, simmered for about 30 minutes until the water is absorbed and the grains are tender.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
