Quick & Easy

Microwave chickpea and eggplant curry

Microwave chickpea and eggplant curry



1.Combine oil, onion, garlic, chilli, ginger and spices in 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, on high (100%) a further 5 minutes or until vegetables are tender, stirring halfway through cooking.
4.Stir in chutney, tomatoes and coriander.

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