Ingredients
- 500g Eggplant (1 medium, diced in 3 cm cubes)
- 1 can of chickpeas drained and rinsed
- 1 Jar Tully’z All-Natural Madras curry sauce.
- 3 tbsp tomato ketchup
- 2 tbsp olive oil
- 2 tbsp fresh coriander (finely chopped)
Method
- Heat up the oil in a deep and large non-stick frying pan. Cook the eggplant for 5 minutes on med-high heat until partially cooked but firm.
- Add in the whole jar of Tully’z All-Natural Madras Curry sauce, chickpeas, and tomato ketchup.
- Cover and Cook for another 5 minutes on medium heat. Open lid and mix in the fresh coriander.
- Enjoy hot with rice roti, or naan, and Boom-Shaka-Laka..Dinner done!