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Chickpea, pumpkin and eggplant curry

Very fast and extremely simple but bursting with flavour.

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.

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