Vegetable and chickpea curry | New World

Ingredients

• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 red chilli, seeds removed and finely chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons grated fresh ginger
• 300 grams pumpkin, peeled, seeds removed and chopped into 2.5cm chunks
• 1 eggplant, cut into 5cm strips
• 1 x 400-gram can crushed tomatoes
• 1 teaspoon garam masala
• 1 x 400-gram can chickpeas, drained and rinsed
• ½ cup cashew nuts, lightly toasted
• ½ cup natural yoghurt to serve
• Extra chopped cashew nuts and coriander leaves to garnish (optional)