recipes
Chick Pea Pumpkin & Eggplant Curry
A fragrant vegetarian style curry served with crispy pappadams.
serves 4
10 min prep
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ingredients
| 1 cup frozen Birds Eye Chopped Onions 500g diced pumpkin 1 medium eggplant, diced 2 tablespoons curry paste of your choice 400g can Edgell Chick Peas, undrained 1½ cups water 1 teaspoon chicken stock powder 165ml can lite coconut milk |
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instructions
step 1
Spray a non-stick frying pan with oil and heat, add frozen Birds Eye Chopped Onions, pumpkin and eggplant and cook for 5 minutes stirring occasionally.
step 2
Add curry paste, undrained Edgell Chick Peas, water and chicken stock powder. Cover and simmer for 5-7 minutes or until tender, stirring occasionally.
step 3
Stir in coconut milk and simmer for a further 1-2 minutes.
recipe tip
We used a Korma Curry Paste for this recipe, just check the recommended quantity on the jar as the heat level varies between curry pastes.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 948kJ (226Cal) | 220kJ (53Cal) |
| Protein | 10.0g | 2.3g |
| Fat- Total | 7.7g | 1.8g |
| - Saturated | 2.7g | 0.6g |
| Carbohydrate | 26.7g | 6.2g |
| - Sugars | 9.4g | 2.2g |
| Dietary Fibre | 9.9g | 2.3g |
| Sodium | 768mg | 178mg |
| Potassium | 652mg | 151mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chick Pea Pumpkin & Eggplant Curry
Chick Pea Pumpkin & Eggplant Curry
A fragrant vegetarian style curry served with crispy pappadams.
ingredients
1 cup frozen Birds Eye Chopped Onions
500g diced pumpkin
1 medium eggplant, diced
2 tablespoons curry paste of your choice
400g can Edgell Chick Peas, undrained
1½ cups water
1 teaspoon chicken stock powder
165ml can lite coconut milk
instructions
step 1
Spray a non-stick frying pan with oil and heat, add frozen Birds Eye Chopped Onions, pumpkin and eggplant and cook for 5 minutes stirring occasionally.
step 2
Add curry paste, undrained Edgell Chick Peas, water and chicken stock powder. Cover and simmer for 5-7 minutes or until tender, stirring occasionally.
step 3
Stir in coconut milk and simmer for a further 1-2 minutes.
serves 4 10 min prep recipe tip
We used a Korma Curry Paste for this recipe, just check the recommended quantity on the jar as the heat level varies between curry pastes.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au