Indian Vegetable and Chickpea Korma Curry

When you think of India – what are the first two things that pop into your mind?

Curries and the Taj Mahal of course!

Here’s a very simple vegetarian and chickpea Korma curry recipe. (Trust me...your tastebuds will survive this popular mild dish).

Enjoy with a cold beer. Kingfisher was our choice in India, but honestly any long cold ale will work!

Ingredients.

• 1 tablespoon vegetable oil

• 1 brown onion, cut into thin wedges

• 1/4 cup korma curry paste

• 1 (300g) small eggplant, cut into 2cm cubes

• 500g butternut pumpkin, peeled, cut into 2cm cubes

• 1/2 (400g) cauliflower, cut into florets

• 1 1/2 cups vegetable liquid stock

• 425g can crushed tomatoes

• 425g can chickpeas, drained, rinsed

• 1/2 cup frozen peas

• Steamed Basmati rice, to serve

• Mini pappadums, to serve

Method

• Step 1

Heat oil in a large, deep, non-stick frying pan over medium-high heat (I use a wok). Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

• Step 2

Add eggplant, pumpkin, cauliflower, stock and tomato. Bring to the boil and reduce heat to medium-low. Simmer for 15 minutes or until cauliflower is almost tender.

• Step 3

Stir in chickpeas and peas. Cook for 5 minutes or until vegetables are tender.

• Step 4

Serve with rice and mini pappadums.