Quick and Easy

Eggplant, chickpea and bean curry

Make a double batch of this freezer-friendly vegetarian curry... have one tonight and save one for later.
EGGPLANT, CHICKPEA and BEAN CURRYReal Living
4
15M
15M
30M

Ingredients

Method

1.Bring saucepan of salted water to boil. Cook rice according to pack instructions until tender; drain well.
2.Heat oil in frying pan over medium-high heat. Add eggplant to pan and cook for 5 minutes or until golden.
3.Place passata, coconut milk, eschalots, coriander, sugar, chilli powder, turmeric, cumin, korma paste and a generous pinch of salt in blender and blitz to puree. Pour mixture into frying pan and bring to a simmer. Add beans and cook for 5 minutes or until almost tender. Add chickpeas and cook for 2 minutes to warm through.
4.Microwave pappadums 2 at a time on high heat for about 40 seconds, or according to packet instructions.
5.Spoon curry into serving bowls, sprinkle with coriander leaves and serve with brown rice and pappadums.

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