Name: Microwave chickpea and eggplant curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon vegetable oil; 1 large (200g) brown onion, chopped finely; 2 cloves garlic, crushed; 1 fresh long red chilli, sliced; 3 piece (15g) fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1 small (230g) eggplant, chopped coarsely; 1 medium (200g) green capsicum, chopped; 2 cup (500ml) vegetable stock; 1/2 cup (140g) tomato paste; 420 gram can chickpeas, rinsed, drained; 1/4 cup (85g) mango chutney; 100 gram cherry tomatoes, halved; 1/2 cup loosely packed coriander leaves; salt and freshly ground black pepper

Microwave chickpea and eggplant curry

This fragrant curry is herbaceous, nutty and spicy - and it can be brought to life in no time.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 teaspoon vegetable oil

1 large (200g) brown onion, chopped finely

2 cloves garlic, crushed

1 fresh long red chilli, sliced

3 piece (15g) fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 small (230g) eggplant, chopped coarsely

1 medium (200g) green capsicum, chopped

2 cup (500ml) vegetable stock

1/2 cup (140g) tomato paste

420 gram can chickpeas, rinsed, drained

1/4 cup (85g) mango chutney

100 gram cherry tomatoes, halved

1/2 cup loosely packed coriander leaves

salt and freshly ground black pepper

Method

1.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.

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

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

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

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

Women's Weekly Food