Ingredients

• 2 onions, peeled and finely chopped
• 100g canned chickpeas, drained
• 4 large carrots, peeled and chopped
• 400g eggplant (1 large), diced with the skin on 
• 2 teaspoons sugar
• 1 tablespoon Karinga Hot Curry Powder
• 300g tomatoes, chopped
• Salt and pepper, to taste

Step 1

Heat oil  in a saucepan and add eggplant, onions, carrot, sugar and Karinga Hot Curry. Cook for 10 minutes. 

Step 2

Add the tomatoes and chickpeas, together with salt and cook for at least 12 minutes. 

Step 3

Serve with couscous or your favourite starch, with Greek yoghurt, if desired.