Drain the garbanzo beans, rinse and set aside. Next, peel the eggplant and then dice. Set aside.
In a non-stick skillet, heat the oil and sauté onions, carrots, and eggplant. Sauté for about 2 minutes. Add ginger and garlic and cook another minute.
Next, add the red curry paste, coconut milk, cayenne, garbanzo beans and crushed tomatoes. Stir to incorporate all ingredients. Cover and turn down the heat. Let simmer 10-15 minutes.
Season the curry with salt, pepper, and lime juice. Serve with fresh cilantro.