Recipe

Microwave chickpea and eggplant curry

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

Jul 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Microwave chickpea and eggplant curry
  • 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

Microwave chickpea and eggplant curry
  • 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.

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