Dinner ideas

Chickpea, pumpkin and eggplant curry

Chickpea, pumpkin and eggplant curry



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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