Name: Eggplant and pumpkin curry
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: Masala paste; 2 small red chillies, chopped coarsely; 2 long green chillies, chopped coarsely; 2 centimetre piece fresh ginger, quartered; 3 clove garlic, peeled; 1/2 cup loosely packed coriander leaves; 2 tablespoon hot water; 1 tablespoon garam masala; 1 large (200g) brown onion, chopped coarsely; 1 large (500g) eggplant, cut into 2cm pieces; 500 gram pumpkin, cut into 3cm pieces; 2 medium (300g) tomatoes, chopped coarsely; 2 cup (500ml) water; 420 gram can chickpeas, drained, rinsed; 400 gram can brown lentils, drained, rinsed; 1/2 cup coarsely chopped coriander leaves

Ingredients

Masala paste

2 small red chillies, chopped coarsely

2 long green chillies, chopped coarsely

2 centimetre piece fresh ginger, quartered

3 clove garlic, peeled

1/2 cup loosely packed coriander leaves

2 tablespoon hot water

1 tablespoon garam masala

1 large (200g) brown onion, chopped coarsely

1 large (500g) eggplant, cut into 2cm pieces

500 gram pumpkin, cut into 3cm pieces

2 medium (300g) tomatoes, chopped coarsely

2 cup (500ml) water

420 gram can chickpeas, drained, rinsed

400 gram can brown lentils, drained, rinsed

1/2 cup coarsely chopped coriander leaves

Method

1.For masala paste, process all ingredients until mixture forms a paste.

2.Heat large heavy-based saucepan over medium heat, add masala paste and garam masala. Cook, stirring, until fragrant.

3.Add onion, eggplant, pumpkin, tomatoes and water, and bring to the boil. Simmer, covered, 20 minute, or until pumpkin is just tender.

4.Meanwhile, mash half the chickpeas and lentils until a coarse paste forms. Stir into vegetable mixture, then add remaining chickpeas and lentils. Cook, uncovered, until mixture thickens slightly.

5.Serve sprinkled with coriander, if you like.

Women's Weekly Food