Indian Vegetable And Chickpea Curry Recipe

Ingredients For Indian Vegetable And Chickpea Curry Recipe

• 1 tablespoon Vegetable Oil
• 1 Brown onion, cut into thin wedges
• 0.25 cup Korma curry paste
• 2 centimeter 1 small eggplant, cut into cubes
• 500 gram Butternut pumpkin, peeled, cut into 2cm cubes
• 0.5 Cauliflower, cut into florets
• 1.5 cup Massel vegetable liquid stock
• 425 gram Can Crushed Tomatoes
• 425 gram Can chickpeas, drained, rinsed
• 0.5 cup Frozen peas
• Steamed basmati rice, to serve