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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.