| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | chickpeas (15oz can) | 1/3 | can (28 fl oz) | tomatoes canned, diced | 1/4 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant | 2 1/4 | tablespoons | Curry Paste, Patak | 3/4 | large | Onion, chopped | 2 1/8 | clove | garlic minced | 2 1/4 | tablespoons | olive oil |
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Steps
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Sequence
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Step
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| 1 | dice up veggies and heat oil in a pan. | 2 | add onion, curry paste and garlic to hot wok and cook approx 3 min. | 3 | add eggplant, tomatoes, and chickpeas. Cook until eggplant becomes tender | 4 | serve with basmati rice. |
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