Cauliflower, Eggplant and Chickpea Curry
Serves 4, Prep and Cook 30 mins
600g eggplant, cut into 3cm pieces ½ cup korma curry paste 700g cauliflower, cut into 3cm florets 400ml can coconut milk 400g can chickpeas, drained, rinsed 450g packet microwave basmati rice Fresh coriander leaves, to serve
1 Heat an oiled, large saucepan over a medium to high heat. Add eggplant. Cook, stirring, for 3 minutes, or until lightly browned. Add curry paste. Cook, stirring, for a further 1 minute.
2 Stir in cauliflower, coconut milk, chickpeas and 1 cup water. Bring to boil. Simmer, covered, for 15 minutes, or until cauliflower is tender. Season with salt and pepper.
3 Heat rice according to packet directions.
4 Serve curry with rice and fresh coriander leaves.
TIP
Replace korma curry…
