Adapted from http://www.taste.com.au/recipes/9653/chickpea+and+eggplant+curry?ref=col…
Ingredients
olive oil spray
2 bunches shallots, chopped
4 cloves garlic, finely chopped
2 tsp finely grated ginger
1 tbs ground turmeric
1 1/2 tbs garam masala
3 cardamom pods, bruised
1 (350g) eggplant, cut into 3cm dice
4 ripe tomatoes, seeded, coarsely chopped
350g cauliflower florets
400g cooked chickpeas, drained
3/4 cup low fat Greek-style yoghurt (use Jalna)
Coriander leaves, to serve
Method
Step 1
Spray olive oil in a large saucepan over medium heat. Add onions, garlic and ginger, spices and stir for 1 minute, then add eggplant. Stir to coat in mixture and cook for a further minute. Add tomatoes and cauliflower. Stir to combine then add 1 1/2 cups water. Bring to the boil.
Step 2
Cover saucepan with a lid and cook over low-medium heat for 10 minutes. Add chickpeas and cook, uncovered, for a further 10 minutes. Stir in yoghurt then season to taste with salt and pepper.
Step 3
Serve topped with coriander.