Eggplant Pumpkin and Chickpea Curry
Author: Caroline Trickey of Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 2 teaspoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon grated ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon black mustard seeds
- 1 large red chilli, deseeded and finely chopped, optional
- 1 large (300g) eggplant, diced into 3cm square pieces
- 300g (a generous 2 cups) pumpkin, diced into 3cm square pieces
- 1 cup tinned crushed tomatoes or fresh diced tomatoes
- 1 cup low fat coconut milk (either Spiral foods or Vitasoy unsweetened)
- 1 cup vegetable stock
- 1 x 400g can chickpeas, drained and rinsed
- salt and pepper
- ¼ cup roughly chopped coriander leaves, garnish
- Heat a large frying pan over medium heat. Add the oil and onion and cook until the onion has softened and is starting to brown.
- Stir in the garlic, ginger, coriander, cumin, turmeric, mustard seeds and chilli and cook for a few minutes until fragrant.
- Add the eggplant, pumpkin, tomatoes, coconut milk, vegetable stock and chickpeas. Bring to the boil, then turn down and simmer for 20 minutes.
- Taste and season with a little salt and pepper if needed.
- Serve with quinoa (and steamed beans or broccoli) and garnish liberally with coriander
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/03/02/eggplant-pumpkin-and-chickpea-curry/
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