Aubergine, chickpea & red pepper curry
Waitrose and Partners

Aubergine, chickpea & red pepper curry

A warming and colourful vegetarian curry, perfect for a quick weeknight supper!

4 out of 5 stars(2) Rate this recipe
Gluten freeVeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 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

Method

  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

Typical values per serving when made using specific products in recipe

Energy

1,259kJ/ 299kcals

Fat

7g

Saturated Fat

0.5g

Carbohydrates

44g

Sugars

12g

Fibre

9.7g

Protein

9g

Salt

0.2g

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