A quick and easy curry that focusses on the chickpeas and eggplant and fuses that with a delicious spicy base with hints of sweetness. A bit of a different take on the traditional recipe but one we think you will greatly enjoy.

Serves: 2
Time: 30 mins

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Ingredients:

• ½ teaspoon vegetable oil
• ½ large brown onion, chopped finely
• 1 cloves garlic, crushed
• 1/2 fresh long red chilli, sliced
• 1 piece fresh ginger, grated
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ scoop Turmeric Active
• 1 small eggplant, chopped coarsely
• 1 small green capsicum, chopped
• 1 cup vegetable stock
• ¼ cup tomato paste
• 1 can chickpeas, rinsed, drained
• 3 tablespoons mango chutney
• 50 gram cherry tomatoes, halved
• ¼ cup loosely packed coriander leaves
• Salt and freshly ground black pepper

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Instructions:

• Combine oil, onion, garlic, chilli, ginger and spices in a large microwave-safe dish. Microwave on HIGH (100%) for about 2 minutes or until onion is soft.
• Add vegetables, stock and paste; cook, covered, on HIGH (100%) for 8 minutes, stirring halfway through cooking.
• Add chickpeas; cook, covered, for a further 5 minutes or until the vegetables are tender, stirring halfway through cooking.
• Stir in chutney, tomatoes and coriander; season to taste with salt and pepper.
• Serve curry with chapatti, heated according to package directions, or rice, if desired.