Indian vegetable and chickpea curry

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To get started once this recipe, we must prepare a few components. You can cook Indian vegetable and chickpea curry using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Indian vegetable and chickpea curry:

1. 1 tbsp vegetable oil
2. 1 brown onion, cut into thin wedges
3. 1/4 cup korma curry cement
4. 1 (300g) small eggplant, cut into 2cm cubes
5. 500g butternut pumpkin, peeled, cut into 2cm cubes
6. 1/2 (400g) cauliflower, cut into florets
7. 1 1/2 cups Massel vegetable liquid buildup
8. 425g can crushed tomatoes
9. 425g can chickpeas, drained, rinsed
10. 1/2 cup frozen peas
11. Steamed Basmati rice, to pay for support to
12. Mini pappadums, to help

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Instructions to make Indian vegetable and chickpea curry:

1. Heat oil in a large, deep, non-stick frying pan exceeding medium-high heat. Cook onion, stirring, for 3 minutes or until softened. manufacture up curry paste. Cook, stirring, for 1 minute or until fragrant.
2. build happening eggplant, pumpkin, cauliflower, enlargement and tomato. Bring to the boil. condense abbreviate heat to medium-low. Simmer for 15 minutes or until cauliflower is not far off from tender.
3. deed stirring in chickpeas and peas. Cook for 5 minutes or until vegetables are tender.
4. back up urge on in imitation of rice and mini pappadums.

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