Name: Chickpea, pumpkin and eggplant curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 (150g) brown onion, coarsely chopped; 2 clove garlic, crushed; 4 (240g) baby eggplants, coarsely chopped; 1/4 cup (75g) medium curry paste; 600 gram pumpkin, chopped coarsely; 1/2 (500g) cauliflower, cut into florets; 1 1/2 cup (375ml) vegetable stock; 425 gram can crushed tomatoes; 1 cup (280g) yoghurt; 1/2 cup finely shredded fresh mint

Ingredients

1 tablespoon vegetable oil

1 (150g) brown onion, coarsely chopped

2 clove garlic, crushed

4 (240g) baby eggplants, coarsely chopped

1/4 cup (75g) medium curry paste

600 gram pumpkin, chopped coarsely

1/2 (500g) cauliflower, cut into florets

1 1/2 cup (375ml) vegetable stock

425 gram can crushed tomatoes

1 cup (280g) yoghurt

1/2 cup finely shredded fresh mint

Method

1.Heat oil in large saucepan. Stir onion, garlic and eggplant over heat until just tender. Add curry paste; continue stirring until fragrant.

2.Add pumpkin, cauliflower, stock and undrained tomatoes; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add chickpeas and simmer, covered, for about 10 minutes or until vegetables are tender.

3.Meanwhile, combine yoghurt and mint in small bowl. Serve curry with yogurt mixture.

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Ingredients

Method

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