Pumpkin Chickpea Curry

Ingredients

• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 small eggplant, diced into cubes
• 1/4 (300g) pumpkin pumpkin, peeled and cubed
• 4 tbsp. Tikka Masala Curry Paste (Pataks Brand)
• 1 x 425g can Chickpeas drained and rinsed
• 1 can diced tomatoes
• 1.5 cups water
• 1 tsp. brown sugar

Method

1. 1Preheat large saucepan over high heat, add oil and onion and cook until lightly browned.
2. 2Add the eggplant to the onion and cook for 8-10 minutes until golden brown in colour.
3. 3Now add the Curry Paste and stir 1 minute. Add pumpkin and water. Stir.
4. 4Add tomatoes and sugar. Stir. Simmer for 20 mins.
5. 5Add can of chickpeas and stir through. Simmer a further 10 mins until pumpkin is cooked.
6. 6Serve immediately with cous cous or rice of your choice.