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Post by braided-rug on Jul 21, 2006 14:41:50 GMT 10
Pumpkin, Eggplant and Chickpea Curry This dish combines the healthiest of ingredients with the flavoursome taste of curry to make a super nutritious but also super quick meal. This recipe uses Tikka Masala curry paste but feel free to substitute this for your favour hot or mild curry variety and your choice of cous cous or rice. This Recipe serves 4: Ingredients: 1 tablespoon olive oil 1 large onion, chopped 1 large eggplant, diced into cubes 600g Grey pumpkin, peeled and cubed 4 tablespoons Tikka Masala Curry Paste 1 x 425g can Chickpeas Method: Preheat large saucepan over high heat, add oil and onion and cook onion until lightly browned. Place the pumpkin in microwave proof bowl with ? cup water, and cook for 6-7 minutes or until just tender. Add the eggplant to the onion and cook for 8-10 minutes until golden brown in colour. Add cooked pumpkin and juices, tikka masala paste and stir through. Add can of chickpeas and stir through. Serve immediately with cous cous or rice of your choice. From: www.weightloss.com.au/recipes/dinner-recipes/pumpkin-eggplant-chickpea-curry.htm
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