Chickpea, pumpkin and eggplant curry

Shopping list (serves 4-6):

• 3 tablespoons vegetable oil
• 1 brown onion, diced
• 500g diced pumpkin
• 1 medium eggplant, diced
• 2 tablespoons curry paste
• 1 x 400gm canned chick peas
• 1 teaspoon salt-reduced chicken stock
• 1½ cups water
• 165ml reduced fat coconut flavoured evaporated milk

Method:

1. In a non-stick frypan on medium heat add oil, onion, pumpkin and eggplant. Cook for 5 minutes stirring occasionally.
2. Add curry paste and cook for further 2 minutes.
3. Add chickpeas, water and stock.
4. Stir in coconut milk and simmer for a further 2 minutes.
5. Garnish with coriander.

• chicken
• curry
• dinner