Chickpea and aubergine curry
Using only 6 ingredients, this easy vegan curry with chickpeas is a great way to use up aubergine. Serves 2. Prep time: 40 minutes
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Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon tikka curry paste
- 1 x 400g can chickpeas in water, drained
- 1 medium aubergine, diced
- 200g green beans, trimmed and halved
- 1 x 400g can chopped tomatoes
- 120g brown rice, cooked according to packet instructions
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