Cook4Me+ Aubergine and Chickpea Curry

• 3 aubergines, washed and diced
• 450 g chickpeas, cooked in the cookeo, 12 hours soaking 13 minutes immersion
• 300 g tomatoes, washed and chopped
• 3 tsp curry powder
• 6 tbsp cashew nuts
• 1.5 tsp cumin seeds (or mustard or fennel seeds - optional)
• 3 tsp tomato purée (if tomatoes do not have much flavour)
• Salt, pepper

Prepare the ingredients.

Put all the ingredients except the cashew nuts in the pan.

Cooking time: 5 min.

Add the cashew nuts. Stir for 1 minute to thicken the sauce.