- 1½ tbsp oil
- 1 large onion, thinly sliced
- 1 brinjal, cut into 2cm chunks
- 4 medium potatoes, cut into
- 2cm chunks
- 3 tbsp mild curry paste
- 1 tsp black mustard seeds
- 350ml vegetable stock
- 250g basmati rice, washed
- 400g can chickpeas, drained and rinsed
- 3 tbsp mango chutney
- large handful coriander leaves, roughly chopped, plus extra to garnish
- salt and pepper
- plain yoghurt, to serve
1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes until softened. Turn up the heat, add the brinjal and potatoes, and fry for 5 minutes more, stirring frequently so the mixture doesn’t catch.
2. Stir in the curry paste and mustard seeds, and fry for 30 seconds. Add the stock and simmer, covered, for 15 minutes (stirring occasionally) until the vegetables are tender.
3. Meanwhile, cook the rice in boiling salted water for 12 to 15 minutes or until tender. Drain well and keep warm.
4. Stir the chickpeas, chutney and coriander into the curry, then check the seasoning. Serve with the boiled rice and a dollop of plain yoghurt, garnished with extra coriander leaves.
EACH SERVING 2 290kJ, 16g protein, 10g fat (0,8g saturated), 94g carbohydrate (10g sugars), 9g fibre.