Microwave Chickpea And Eggplant Curry - cooking recipe

Ingredients

1 tsp vegetable oil
1 None large yellow onion, chopped finely
2 cloves garlic, crushed
1 None red chili, sliced
.5 oz ginger, grated
1 tsp cumin
1 tsp ground coriander
1/4 tsp turmeric
1 None small eggplant, chopped coarsely
1 None green pepper, chopped
2 cups vegetable stock
2/3 cup tomato puree
1 x 14 oz can chickpeas, rinsed and drained
1/3 cup prepared mango chutney
3.5 oz cherry tomatoes, halved
2.75 oz cilantro

Preparation

Combine the oil, onion, garlic, chili, ginger and spices in a large microwave-safe dish. Cook them with the microwave on HIGH (100%) for about 2 mins or until onion is soft.
Add the vegetables, stock and tomato puree and cook, covered, on HIGH (100%) for 8 mins, stirring halfway through cooking.
Add the chickpeas and cook, covered, for another 5 mins or until the vegetables are tender, stirring halfway through cooking.
Stir in the chutney, tomatoes and cilantro and season to taste.
Serve the curry with warm chapatti or streamed rice, if desired.