Chickpea, Squash And Eggplant Curry - cooking recipe

Ingredients

1 tbsp vegetable oil
1 None Spanish onion, coarsely chopped
2 cloves garlic, minced
4 None baby eggplants, coarsely chopped
1/3 cup medium curry paste
1 1/4 lb winter squash, peeled, coarsely chopped
1 lb cauliflower, cut into florets
1 2/3 cups vegetable stock
1 (15 oz) can crushed tomatoes
1 (15 oz) can chickpeas
1 cup plain yogurt
2 tbsp finely shredded fresh mint leaves

Preparation

Heat oil in large saucepan over medium heat. Cook onion, garlic and eggplants until just tender. Add curry paste and cook until fragrant. Add squash, cauliflower, stock and tomatoes. Bring to a boil then reduce heat and simmer, covered, for 20 mins. Add chickpeas and simmer, covered, for about 10 mins, or until vegetables are tender.
Meanwhile, combine yogurt and mint in a small bowl. Serve curry with yogurt mixture.