Aubergine And Chickpea Balti
A deliciously simple vegetable dish - purple aubergine, earthy chickpeas and fresh tomatoes speckled with Indian spices.
- Preparation Time: 7 minutes
- Cooking Time: 20 minutes
- Serves: 4
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1 onion - chopped
2 Tbsp oil
1 aubergine - Cubed
1 x 400g can chick peas - drained
150ml water or stock
2 Tbsp Sharwood's Rogan Josh Curry Paste
1tbsp Sharwood's Green Label Mango Chutney
4 tomatoes - roughly chopped
null Salt and pepper to taste
Cooking Method
Fry the onion in oil for 5 minutes. Add the aubergine and stir fry until turning soft and golden brown. Add the chickpeas, water and curry paste. Cover and cook for 10 minutes. Stir in the chopped tomatoes and cook for a further 5 minutes, uncovered, until most of the liquid is absorbed. Season with salt and swirl in mango chutney.
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