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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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

Method
 

  1. Peel and chop the onion. Peel and dice the potatoes. Chop the peppers and eggplant into bite-sized chunks. Drain the chickpeas .
  2. Half-cook the potatoes in boiling water (for about eight minutes) then drain.
  3. 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).
  4. Add the curry powder, stir for one minute. Add the chopped tomatoes, potatoes and chickpeas. Add enough water to cover the vegetables.
  5. Season with salt and pepper and cook for 15 minutes.
  6. Sprinkle with chopped coriander.
  7. Serve with rice or naan bread.