Aubergine, chick pea & red pepper curry

Rich Harris shows you how to make this flavoursome vegetarian curry.

DURATION 0:02:40

Tags: pepper, winter, aubergine, Rich Harris, curry, chick pea, seasonal, vegetarian, Winter Harvest, warming,

Recipe - Serves: 4


500g potatoes, such as Maris Piper, peeled and diced
1 tbsp oil
1 onion, chopped
1 aubergine, diced
1 red pepper, diced
1 tbsp medium Madras curry powder
400g can essential Waitrose Chopped Tomatoes
400g can chickpeas, drained and rinsed


1. Cook the potatoes in boiling water for 5–8 minutes until just tender, then drain.

2. Meanwhile, heat the oil in a frying pan and stir-fry the onion, aubergine and pepper for 8–10 minutes. Add the curry powder and cook for 1 minute more.

3. Stir in the chopped tomatoes, 300ml water, chickpeas and reserved potatoes, and cook for 10 minutes. Season to taste and garnish with chopped coriander (optional). Serve with cooked rice or warm naan breads.

Nutritional Info

Typical values per serving:

Energy 1112.944kJ
Fat 6.5g
Saturated Fat 0.8g
Carbohydrate 42.5g
Sugars 9.7g
Salt 0.2g


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