Eggplant Chickpea Curry

Name: Eggplant Chickpea Curry
Yield: 4 people
Ingredients: 1 eggplant – large; 2 tins chickpeas; 4 bulbs pack choy; 2 capsicums; 1 can coconut milk; 2 tbsp curry paste (or curry powder); ¼ - ½ cup filtered water - if required

I really enjoy vegetarian meals a few days each week as they are super quick to prepare and I personally really like eating pulses and legumes. This meal is still filling and tasty but instead of adding chicken or beef I have used chickpeas.

Servings

people

Ingredients

1 eggplant – large
2 tins chickpeas
4 bulbs pack choy
2 capsicums
1 can coconut milk
2 tbsp curry paste or curry powder
¼ - ½ cup filtered water - if required

Servings

people

Ingredients

1 eggplant – large
2 tins chickpeas
4 bulbs pack choy
2 capsicums
1 can coconut milk
2 tbsp curry paste or curry powder
¼ - ½ cup filtered water - if required

Instructions

Chop vegetables into bite size pieces and add to a large saucepan along with coconut milk.
Cook on a medium heat until vegetables start to soften.
Then add curry paste and mix. Add additional water if required.
Then add chickpeas and cook for a further 5 minutes to allow chickpeas to heat through.
Serve and enjoy.

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Eggplant Chickpea Curry