Chickpea, Pumpkin and Eggplant Curry
This chickpea, pumpkin and eggplant curry simmers into something truly comforting. Serve it over rice and let the warmth settle in.
Servings: 4 servings
Calories: 350kcal
Equipment
- large pan
Ingredients
- 1 tbsp vegetable oil
- 150 g medium onion , chopped coarsely
- 2 cloves garlic , crushed
- 200 g eggplants or brinjal
- ΒΌ cup vegetable curry paste
- 600 g pumpkin , peeled, chopped coarsely
- 500 g cauliflower , chopped
- 375 ml vegetable stock
- 425 g canned tomatoes
- 400 g canned chickpeas , rinsed and drained
- Salt
- Ground black pepper
Instructions
- Heat oil in large pan over medium fire.
- Add onion, garlic and eggplant. Cook, stirring till tender.
- Add curry paste, cook, stirring.
- Add pumpkin, cauliflower, stock and undrained tomatoes.
- Bring to the boil. Then turn fire to a low simmer, and cook, covered, for about 20 mins.
- Add chickpeas and simmer, covered, for another 10 mins or until vegetables are tender.
- Season with salt and pepper.