Adapted from http://www.taste.com.au/recipes/25532/indian+vegetable+and+chickpea+curr…
Ingredients
Olive oil spray
1 bunch shallots, sliced
1/4 cup korma curry paste (or home made curry paste)
1 (300g) small eggplant, cut into 2cm cubes
500g butternut pumpkin, peeled, cut into 2cm cubes
1/2 (400g) cauliflower, cut into florets
1 1/2 cups vegetable stock
425g tomatoes
425g cooked chickpeas, drained
1/2 cup frozen peas
Method
Step 1
Spray oil in a large, deep, non-stick frying pan over medium-high heat. Cook shallots and curry paste stirring, for 1 minute or until fragrant.
Step 2
Add eggplant, pumpkin, cauliflower, stock and tomato. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until cauliflower is almost tender.
Step 3
Stir in chickpeas and peas. Cook for 5 minutes or until vegetables are tender.
Step 4
Serve.