BRINJAL, CHICKPEA AND GREEN BEAN CURRY With Tofu Chunks

BRINJAL, CHICKPEA AND GREEN BEAN CURRY With Tofu Chunks

#JackieCameronWorldWonderDishes


Incredible India is on the map for dinner this week, and we’re celebrating what they do best: curry! Spicy, aromatic and downright delicious, brinjal curry is an ideal midweek meal as it takes just 30 minutes to prepare. Packed with veggies, this meal will convert even the most vehement meat-eaters.


Serves 2-4


Ingredients:

  • 2tbs sunflower oil
  • 1 large brinjal, cut into chunks, degorged
  • 2 tsp curry spice
  • 1 large onion, sliced
  • 1 tin chickpeas, drained
  • 1 punnet green beans, blanched
  • 1 tin coconut milk
  • Salt and pepper to season
  • 1 small bunch coriander
  • Tofu crumble to taste
  • Extra: selection of seeds and nuts and 2-4 poppadoms

Method:

Sauté the onions in the oil in the Defy Multi-cooker set on the sauté setting. Add the curry spices and continue to cook until the mixture is fragrant. Add the brinjal chunks and sauté for about 5 minutes. Add the chickpeas and green beans and stir together. Finish with the coconut milk and continue to cook until it has reduced a little and all the vegetables are warm through. Season well. 

Serve with a crumble of Tofu and a selection of seeds, nuts and poppadoms.