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Aubergine, chickpea & red pepper curry
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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.
Typical values per serving:
This recipe was first published in November 2013.