image for Indian vegetable and chickpea curry recipe

Indian vegetable and chickpea curry by Donna Boyle

Indian vegetable and chickpea curry for 4 person

Enjoy great tastes of Asia at home whenever you like with this easy recipe.

Ingredients for Indian vegetable and chickpea curry

  • 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

Indian vegetable and chickpea curry, How to Make

  • 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.

Notes:

Additional information for Indian vegetable and chickpea curry

Preparation: 0:10 Minutes, Cooking: 0:25 Minutes, Serving: 4 Person, Level:

Nutrition Info:

1950 kj Energy, 8.7g Fat Total, 1g Saturated Fat, 8.7g Fibre, 13.5g Protein, 1051mg Sodium, 79.1g Carbs (total),

All nutrition values are per serve

This Indian vegetable and chickpea curry published first on: Super Food Ideas, Images by: Mark O’Meara

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