Ingredients
-
1
large
onion
-
1 tbsp
vegetable oil
-
4
large
tomatoes
-
2 tbsp
Indian
curry paste
-
2 tbsp
grated fresh
ginger
-
1 tbsp
ground
coriander
-
1
small
eggplant
-
1
small
zucchini
-
1 cup
vegetable or
chicken broth
-
1/4 cup
mango
chutney
-
1
small
cauliflower
-
540-ml can
chickpeas
Instructions
- FINELY chop onion. Heat oil in a very large, wide saucepan over medium heat. Add onion and sauté to soften a little, from 2 to 3 min. Coarsely chop tomatoes and add to onion along with seeds and juice. Stir in curry paste, ginger and coriander. Stir frequently until saucy, 4 to 6 min.
- SLICE unpeeled eggplant into bite-sized strips. Cut zucchini in half lengthwise, then slice into half moons. Add to tomato mixture. Stir often until softened slightly, about 5 min. Add broth and chutney. Bring to a boil. Break cauliflower into florets and mix in. Cover and simmer, stirring often, until it’s saucy and cauliflower is tender, from 20 to 30 min. Drain, then rinse chickpeas and add for the last minute of cooking. Will keep well, covered and refrigerated, up to 3 days. Or freeze up to 2 months. Good over basmati rice.
For meat lovers
Boost protein by adding cubes of cooked chicken, lamb or beef in place of chickpeas.
Nutrition (per serving)
- Calories
- 116,
- Protein
- 3 g,
- Carbohydrates
- 20 g,
- Fat
- 4 g,
- Fibre
- 5 g,
