Indian Vegetable and Chickpea Curry
Heat oil in a large, deep, non-stick frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 1 tbsp. vegetable oil
- 1 brown onion, cut into thin wedges
- 1/4 cup korma curry paste
- 1 (300g) small eggplant, cut into 2cm cubes
- 500g butternut pumpkin, peeled, cut into 2cm cubes
- 1/2 (400g) cauliflower, cut into florets
- 1 1/2 cups Massel vegetable liquid stock
- 425g can crushed tomatoes
- 425g can chickpeas, drained, rinsed
- 1/2 cup frozen peas
- to serve Steamed Basmati rice
- to serve Mini pappadums
Method
- Heat oil in a large, deep, non-stick frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Add eggplant, pumpkin, cauliflower, stock and tomato. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until cauliflower is almost tender.
- Stir in chickpeas and peas. Cook for 5 minutes or until vegetables are tender.
- Serve with rice and mini pappadums.
