Eggplant and chickpea curry
This vegetarian curry is very tasty and super-easy to make. Ideal for a curry night as part of an Indian menu or as a main meal for a midweek supper served with rice. It’s also very healthy.
Ingredients
Method
- Peel and chop the onion. Peel and dice the potatoes. Chop the peppers and eggplant into bite-sized chunks. Drain the chickpeas .
- Half-cook the potatoes in boiling water (for about eight minutes) then drain.
- Meanwhile, heat the oil in a heavy -based pan, add the onions, peppers and eggplant. Cook for 8-10 minutes until soft (at low temperature).
- Add the curry powder, stir for one minute. Add the chopped tomatoes, potatoes and chickpeas. Add enough water to cover the vegetables.
- Season with salt and pepper and cook for 15 minutes.
- Sprinkle with chopped coriander.
- Serve with rice or naan bread.