Masala spiced aubergine & chickpea curry
Ingreadient :
- 1 tbsp vegetable oil
- 3 medium aubergines, cut into 2cm chunks
- 500g carrots, sliced
- 400g can chickpeas, drained
- 1 tsp vegan vegetable bouillon powder
- 200g jar Cooks’ Ingredients Tikka Curry Paste
- ½ x 28g pack coriander
- 120g tub coconut yogurt (
Direction :
- 1. Heat the oil in a large, wide saucepan or frying pan, add the aubergines and fry for 8-10 minutes, stirring frequently until browned. Stir in the carrots, chickpeas, bouillon powder, curry paste and 300ml water. Bring to a gentle simmer, cover with a lid and cook for 15 minutes or until the carrots are tender.
- 2. Finely chop half the coriander and mix in a small bowl with the coconut yogurt and garlic. Roughly chop the remainder and add to the stew. Serve in bowls with the yogurt spooned over the top.
