Name: Eggplant and chickpea curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 500g potatoes; 1 Tbsp oil; 1 onion; 1 eggplant (aubergine); 1 red pepper; 1 Tbsp curry powder; 1 can chopped tomatoes (400g); 1 can chickpeas (400g); Fresh corriander; About 350 ml water

Eggplant and chickpea curry

27 Mar 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

500g potatoes
1 Tbsp oil
1 onion
1 eggplant (aubergine)
1 red pepper
1 Tbsp curry powder
1 can chopped tomatoes (400g)
1 can chickpeas (400g)
Fresh corriander
About 350 ml water

Instructions

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.