Eggplant and pumpkin curry
Serving size: Serves 10 or more
Cuisine type: IndianCooking time: More than 1 hour
Course: MainFavourite flavours: Curry
Eggplant and pumpkin curry
INGREDIENTS
1 tablespoon garam masala
1 large (200g) brown onion, chopped coarsely
1 large (500g) eggplant, cut into 2cm pieces
500g pumpkin, cut into 3cm pieces
2 medium (300g) tomatoes, chopped coarsely
2 cups (500ml) water
420g can chickpeas, drained, rinsed
400g can brown lentils, drained, rinsed
½ cup coarsely chopped coriander leaves
masala paste
2 small red chillies, chopped coarsely
2 long green chillies, chopped coarsely
2cm piece fresh ginger, quartered
3 cloves garlic, peeled
½ cup loosely packed coriander leaves
2 tablespoons hot water
METHOD
Masala paste
Process all ingredients until mixture forms a paste.
Heat large heavy-based saucepan over medium heat, add Masala Paste
and garam masala. Cook, stirring, until fragrant. Add onion, eggplant, pumpkin, tomatoes and water, and bring to the boil. Simmer, covered, for about 20 minutes or until pumpkin is just tender.
Meanwhile, using a potato masher, mash half the chickpeas and lentils until a coarse paste forms. Stir mashed lentil mixture into vegetable mixture, then add remaining chickpeas and lentils. Cook, uncovered, until mixture thickens slightly.
Serve sprinkled with coriander.
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