1 Tablsp Sunflower Oil
1 Onion (peeled and chopped)
2 Cloves of Garlic (peeled and chopped)
1 ½ Teasp Curry Powder
1 Aubergine (washed and diced)
1 Carrot (peeled and diced)
3 Teasp Tomato Puree
1 x 400g Tin of Chopped Tomatoes or Passata
1 x 400g Tin of Chickpeas (drained)
1 Courgette (washed and sliced)
200g Pasta (boiled)
1. Heat oil and fry onion, garlic, curry powder, aubergine and carrot until soft.
2. Add tomato puree, tomatoes and water.
3. Simmer for 20 minutes.
4. Stir in chickpeas and courgette and simmer for a further 5 minutes.
5. Serve with pasta.
A 432.12g serving contains:
of an adults reference intake.