Name: Indian vegetable and chickpea curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 18.40 gm vegetable oil; 1 brown onion, cut into thin wedges; 87.50 gm korma curry paste; 300g eggplant; 500g butternut pumpkin, peeled, cut into 2cm cubes; 400g cauliflower; 382.50 gm vegetable liquid stock; 425g can crushed tomatoes; 425g can chickpeas, drained, rinsed; 125.00 ml frozen peas; Steamed Basmati rice, to serve; Mini pappadums, to serve

Indian vegetable and chickpea curry

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Experience the flavors of Asia effortlessly at home with this simple recipe.

Ingredients:

18.40 gm vegetable oil
1 brown onion, cut into thin wedges
87.50 gm korma curry paste
300g eggplant
500g butternut pumpkin, peeled, cut into 2cm cubes
400g cauliflower
382.50 gm vegetable liquid stock
425g can crushed tomatoes
425g can chickpeas, drained, rinsed
125.00 ml frozen peas
Steamed Basmati rice, to serve
Mini pappadums, to serve

Instructions:

In a large non-stick frying pan over medium-high heat, heat oil. Sauté onion for 3 minutes until softened. Stir in curry paste and cook for another minute until fragrant.
Combine eggplant, pumpkin, cauliflower, stock, and tomato in a pot and bring to a boil. Lower heat to medium-low and simmer for 15 minutes, or until cauliflower is nearly tender.
Add chickpeas and peas to the mixture and simmer for 5 minutes or until the veggies are tender.
Plate with fluffy rice and crispy mini pappadums.

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