Aubergine, chickpea & red pepper curry

Name: Aubergine, chickpea & red pepper curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 g 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; 400 g can essential Waitrose Chopped Tomatoes; 400 g can chickpeas, drained and rinsed

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

4.5 out of 5 stars(3) 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

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

Rating details

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Overall rating (4.5/5)

4.5 out of 5 stars3 ratings

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