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    Chickpea, Pumpkin and Eggplant Curry


    Source of Recipe


    the australian women's weekly

    List of 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

    Recipe



    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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