Chickpea, Pumpkin and Eggplant Curry
Serving size: Serves 4
Cuisine type: IndianCooking time: Less than 60 minutes
Special options: VegetarianCourse: MainFavourite flavours: Curry
This recipe can be made a day ahead.
INGREDIENTS
1 tablespoon ghee or vegetable oil
1 medium (150g) onion, chopped coarsely
2 cloves garlic, crushed
4 (200g) baby eggplants, chopped coarsely
¼ cup (75g) medium curry paste
½ (600g) butternut pumpkin, peeled, chopped coarsely
½ (500g) cauliflower, chopped
1½ cups (375ml) vegetable stock
425g can crushed tomatoes
400g can chickpeas, rinsed, drained
salt and freshly ground black pepper
1 cup (280g) plain yogurt
½ cup finely chopped fresh mint
METHOD
Melt ghee in a large pan, add onion, garlic and eggplant; cook, stirring, until just tender. Add curry paste, cook, stirring, until fragrant.
Add pumpkin, cauliflower, stock and undrained tomatoes, bring to the boil; simmer, covered, for 20 minutes. Add chickpeas, simmer, covered, for a further 10 minutes or until the vegetables are tender. Season to taste with salt and pepper.
Meanwhile, combine yogurt and mint in a small bowl.
Serve curry with yogurt mixture.
Suitable to freeze.
Suitable to microwave.
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