Aubergine, chickpea & red pepper curry


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.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

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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3 stars

Average user rating Based on 17 ratings

This recipe was first published in Wed Nov 27 13:45:00 GMT 2013.