Microwave Chickpea And Eggplant Curry Recipe

Name: Microwave Chickpea And Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1 yellow onion large, chopped finely; 2 cloves garlic crushed; 1 red chili sliced; 1/2 ounce ginger grated; 1 teaspoon cumin; 1 teaspoon ground coriander; 1/4 teaspoon turmeric; 1 eggplant small, chopped coarsely; 1 green pepper chopped; 2 cups vegetable stock; 2/3 cup tomato puree; 14 ounces chickpeas rinsed and drained; 1/3 cup mango chutney prepared; 3 1/2 ounces cherry tomatoes halved; 2 3/4 ounces cilantro

Servings: persons

1 teaspoon vegetable oil
1 yellow onion large, chopped finely
2 cloves garlic crushed
1 red chili sliced
1/2 ounce ginger grated
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 eggplant small, chopped coarsely
1 green pepper chopped
2 cups vegetable stock
2/3 cup tomato puree
14 ounces chickpeas rinsed and drained
1/3 cup mango chutney prepared
3 1/2 ounces cherry tomatoes halved
2 3/4 ounces cilantro

1
Combine the oil, onion, garlic, chili, ginger and spices in a large microwave-safe dish. Cook them with the microwave on HIGH (100%) for about 2 mins or until onion is soft.
2
Add the vegetables, stock and tomato puree and cook, covered, on HIGH (100%) for 8 mins, stirring halfway through cooking.
3
Add the chickpeas and cook, covered, for another 5 mins or until the vegetables are tender, stirring halfway through cooking.
4
Stir in the chutney, tomatoes and cilantro and season to taste.
5
Serve the curry with warm chapatti or streamed rice, if desired.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1 yellow onion large, chopped finely, 2 cloves garlic crushed, 1 red chili sliced, and more.

Yes, Microwave Chickpea And Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Microwave Chickpea And Eggplant Curry

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