Vegetable and chickpea curry
Chickpeas and cashew nuts provide a good source of protein, making this vegetarian dinner both a tasty and healthy option.
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red chilli, seeds removed and finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons grated fresh ginger
- 300 grams pumpkin, peeled, seeds removed and chopped into 2.5cm chunks
- 1 eggplant, cut into 5cm strips
- 1 x 400-gram can crushed tomatoes
- 1 teaspoon garam masala
- 1 x 400-gram can chickpeas, drained and rinsed
- ½ cup cashew nuts, lightly toasted
- ½ cup natural yoghurt to serve
- Extra chopped cashew nuts and coriander leaves to garnish (optional)
- Heat a generous splash of oil in a large saucepan and gently fry the onion, garlic, chilli, coriander, cumin, turmeric and ginger until fragrant.
- Add the pumpkin and eggplant; turn the vegetables in the spices for several minutes until well coloured and starting to soften. You may need to add a little more oil if the pan becomes too dry.
- Add the tomatoes and 1½ cups cold water. Season with salt. Bring to the boil and then simmer for about 15 minutes until the vegetables are almost tender.
- Add the garam masala, chickpeas and cashew nuts and cook for a further couple of minutes.
- Serve with a generous dollop of yoghurt, steamed rice and garnish with extra chopped cashew nuts and coriander leaves, if wished.
Keep a knob of ginger in a sealed plastic bag in the freezer; grate as needed without bothering to peel the skin off.
When adding yoghurt to a hot dish, do so over a very low heat or remove from the heat first. Reheat gently but do not boil as the yoghurt can split and give the dish a curdled appearance.