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Eggplant and zucchini curry

Vegetable Curry

A combination of eggplant, zucchini, and pumkin creates this amaxzingvegetable curry. This vegetable curry gives you health benefits that will give you longevity.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 203
Ingredients Method

Ingredients
  

  • 40 ml red curry paste
  • 1 finely chopped onion
  • 1 litre vegetable stock
  • 50 ml coconut milk
  • 1 Eggplant, (aubergine) cut into chunks
  • 4 Zucchini (courgettes) cut into chunks
  • 300 grams Pumpkin cut into chunks
  • 400 grams tin chickpeas (drain)
  • 1 small handful coriander chopped

Method
 

  1. Mix the curry paste and onion together in a saucepan. Then cook for about thirty seconds over medium heat.
  2. Add vegetable stock, coconut milk, zucchini, pumpkin, and chickpeas.
  3. Add eggplant to the mix.
  4. Cover and simmer for ten minutes until the vegetables are tender.
  5. Fold through the coriander just before serving.