Indian vegetable and chickpea curry

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How to make Indian vegetable and chickpea curry

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 1 tablespoon vegetable oil
  • 1 brown onion, cut into thin wedges
  • 1/4 cup korma curry paste
  • 1 (300g) small eggplant, cut into 2cm cubes
  • 500g butternut pumpkin, peeled, cut into 2cm cubes
  • 1/2 (400g) cauliflower, cut into florets
  • 1 1/2 cups Massel vegetable liquid stock
  • 425g can crushed tomatoes
  • 425g can chickpeas, drained, rinsed
  • 1/2 cup frozen peas
  • Steamed Basmati rice, to serve
  • Mini pappadums, to serve

Method

  • Step 1 Heat oil in a large, deep, non-stick frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Add eggplant, pumpkin, cauliflower, stock and tomato. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until cauliflower is almost tender.
  • Step 3 Stir in chickpeas and peas. Cook for 5 minutes or until vegetables are tender.
  • Step 4 Serve with rice and mini pappadums.

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