Carrot, Tomato & Chickpea Curry

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. 

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Contact

Phone

+263 (0242) 480 301

+263 (0242) 480 302

Mail

contact@karingafoods.com

Address

Thornville Marketing (Private) Limited

4 Loreley Crescent Msasa

Harare, Zimbabwe