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 stock
• 425g can crushed tomatoes
• 425g can chickpeas, drained, rinsed
• 1/2 cup frozen peas
• Steamed basmati rice and mini pappadums, to serve

Description

Indian Vegetable And Chickpea Curry Recipe - Heat Oil In A Large, Deep, Non-stick Frying Pan Over Medium-high Heat. Cook Onion, Stirring, For 3 Minutes Or Until Softened. Add Curry Paste. Cook, Stirring, For 1 Minute Or...

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