1 tbsp vegetable oil
3 medium aubergines, cut into 2cm chunks
500g carrots, sliced
400g can chickpeas, drained
1 tsp vegan vegetable bouillon powder
200g jar Cooks’ Ingredients Tikka Curry Paste
½ x 28g pack coriander
120g tub coconut yogurt (dairy free alternative)
1 clove garlic, crushed
1. Heat the oil in a large, wide saucepan or frying pan, add the aubergines and fry for 8-10 minutes, stirring frequently until browned. Stir in the carrots, chickpeas, bouillon powder, curry paste and 300ml water. Bring to a gentle simmer, cover with a lid and cook for 15 minutes or until the carrots are tender.
2. Finely chop half the coriander and mix in a small bowl with the coconut yogurt and garlic. Roughly chop the remainder and add to the stew. Serve in bowls with the yogurt spooned over the top.
For a more substantial meal, serve with basmati or pilau rice, or some garlic and coriander naan breads, warmed briefly under the grill.
Source: Read Full Article