Microwave Chickpea And Eggplant Curry

• 1 teaspoon vegetable oil
• 1 yellow onion large, chopped finely
• 2 cloves garlic crushed
• 1 red chili sliced
• 1/2 ounce ginger grated
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 eggplant small, chopped coarsely
• 1 green pepper chopped
• 2 cups vegetable stock
• 2/3 cup tomato puree
• 14 ounces chickpeas rinsed and drained
• 1/3 cup mango chutney prepared
• 3 1/2 ounces cherry tomatoes halved
• 2 3/4 ounces cilantro

1. 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.
2. Add the vegetables, stock and tomato puree and cook, covered, on HIGH (100%) for 8 mins, stirring halfway through cooking.
3. Add the chickpeas and cook, covered, for another 5 mins or until the vegetables are tender, stirring halfway through cooking.
4. Stir in the chutney, tomatoes and cilantro and season to taste.
5. Serve the curry with warm chapatti or streamed rice, if desired.

vegetable oil, onion, garlic, red chili, ginger, cumin, ground coriander, turmeric, eggplant small, green pepper, vegetable stock, tomato puruee, chickpeas, mango, tomatoes, cilantro

Taken from www.yummly.com/recipe/Microwave-Chickpea-and-Eggplant-Curry-1405643 (may not work)