Chick peas and vegetable curry

1/4 cup of cooked chick peas
1/2 courgette
1 carrot
1/4 cup of maize
1/2 apple grated
1/4 of aubergine
2 tsp of curry
1 tsp of chilli pepper
1 tsp of tumeric
pinch of cinnamon
1/2 cup of concentrated tomato sauce
1 tsp of olive oil
1/2 cup of water.

In a pan, heat the oil and the spices.
Add the vegetables (except the apple) and cook for three minutes.
Then add the water, the grated apple and cook for ten minutes.
Add the tomato sauce and season with salt and pepper.


One Response to “Chick peas and vegetable curry”

  1. Chapatis and Indian curry « Experiments in dessertarian cooking Says:

    […] -Chapatis -Chick peas and vegetable curry -Basmati […]

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