Name: Eggplant, chickpea and bean curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup brown rice; 2 tablespoon olive oil; 4 baby eggplants, sliced into 1.5 cm slices; 2/3 cup tomato passata; 400 millilitre can light coconut milk; 3 large eschalots; 1/2 bunch coriander; 1 tablespoon raw caster sugar; 1/4 teaspoon chilli powder, optional; 1 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1 1/4 tablespoon korma paste; 400 gram green beans, trimmed; 400 gram can chickpeas, drained, rinsed; 8 ready-to-cook pappadums; coriander leaves, to garnish

Eggplant, chickpea and bean curry

Make a double batch of this freezer-friendly vegetarian curry... have one tonight and save one for later.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 1/2 cup brown rice

2 tablespoon olive oil

4 baby eggplants, sliced into 1.5 cm slices

2/3 cup tomato passata

400 millilitre can light coconut milk

3 large eschalots

1/2 bunch coriander

1 tablespoon raw caster sugar

1/4 teaspoon chilli powder, optional

1 1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 1/4 tablespoon korma paste

400 gram green beans, trimmed

400 gram can chickpeas, drained, rinsed

8 ready-to-cook pappadums

coriander leaves, to garnish

Method

1.Bring saucepan of salted water to boil. Cook rice according to pack instructions until tender; drain well.

2.Heat oil in frying pan over medium-high heat. Add eggplant to pan and cook for 5 minutes or until golden.

3.Place passata, coconut milk, eschalots, coriander, sugar, chilli powder, turmeric, cumin, korma paste and a generous pinch of salt in blender and blitz to puree. Pour mixture into frying pan and bring to a simmer. Add beans and cook for 5 minutes or until almost tender. Add chickpeas and cook for 2 minutes to warm through.

4.Microwave pappadums 2 at a time on high heat for about 40 seconds, or according to packet instructions.

5.Spoon curry into serving bowls, sprinkle with coriander leaves and serve with brown rice and pappadums.

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