Microwave chickpea and eggplant curry

Serving size: Serves 4

Cuisine type: Indian
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Main
Favourite flavours: Curry

INGREDIENTS

1 teaspoon vegetable oil
1 large (200g) brown onion, chopped finely
2 cloves garlic, crushed
1 fresh long red chilli, sliced
3cm piece (15g) fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
1 small (230g) eggplant, chopped coarsely
1 medium (120g) carrot, chopped coarsely
1 medium (200g) green capsicum, chopped
2 cups (500ml) vegetable stock
½ cup (140g) tomato paste
420g can chickpeas, rinsed, drained
¼ cup (85g) mango chutney
100g cherry tomatoes, halved
½ cup loosely packed coriander leaves
salt and freshly ground black pepper
chapatti or steamed rice, to serve (optional)

METHOD

Combine oil, onion, garlic, chilli, ginger and spices in a large microwave-safe dish. Microwave on high (100%) for about 2 minutes or until onion is soft. 

Add vegetables, stock and paste; cook, covered, on high (100 percent) for 8 minutes, stirring halfway through cooking.

Add chickpeas; cook, covered, for a further 5 minutes or until the vegetables are tender, stirring halfway through cooking. 

Stir in chutney, tomatoes and coriander; season to taste with salt and pepper.

Serve curry with chapatti, heated according to package directions, or steamed rice, if desired.

Not suitable to freeze. Suitable to microwave.

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