EASY microwave chickpea and eggplant curry!

prettythinlove

Serves 4. Prep time:15 mins. Cooking time:15 mins.

1tsp vegetable oil
1 brown onion, chopped finely
2 cloves garlic, crushed
1 fresh long red chilli, sliced
3cm piece fresh ginger, grated
1tsp ground cumin
1tsp ground coriander
1/4 tsp ground turmeric
1 small eggplant, chopped coarsely
1 medium carrot, chopped coarsely
2 cups vegetable stock
1/2 cup tomato paste
420g can chickpeas, rinsed, drained
1/4 cup mango chutney
100g cherry tomatoes, halved
1/2 cup loosely packed coriander leaves

1. Combine oil, onion, garlic, chilli, ginger and spices in large microwave-safe dish. Microwave on high for about 2 minutes or until onion is soft.
2. Add vegetables, stock and tomato paste; microwave, covered on high for 8 minutes stirring halfway through cooking.
3. Add chickpeas; cook, covered, on high for 5 minutes, or until vegetables are soft, stirring halfway through cooking.
4. Stir in chutney, tomatoes and coriander. Serve curry with steamed rice, or pasta if desired.

Note: Made this last night and wow, it was amazing. Although I didn't add the red chilli, ginger, tumeric, tomato paste, chutney or coriander leaves because I didn't have them in the house. So it turned out to be around 167 calories per serve. Great winter dish that everyone will love! Enjoy :-)