Vegetable Vindaloo
Aubergines and chickpeas combine well with the extra hot vindaloo curry sauce to create a delicious vegetarian dish.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Serves: 3
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1 medium sized aubergine - Cubed
3 Tbsp vegetable oil
1 can (400g) chick peas - drained
2 chopped tomato wedges to garnish
1 jar Sharwood's Vindaloo Sauce
1 Tbsp coriander - chopped to garnish
Cooking Method
Fry the aubergine in the oil until just beginning to brown. Add chickpeas, tomatoes and vindaloo sauce. Simmer for ten minutes or until the aubergine is cooked and the tomatoes soft. Serve garnished with chopped coriander. Delicious served with naan bread and Sharwood's Green Label Mango Chutney.
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