Recipe

Eggplant and pumpkin curry

  • 35 mins cooking
  • Serves 10
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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
Eggplant and pumpkin curry
  • 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

Eggplant and pumpkin curry
  • 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.

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