I guess this is something of a hybrid curry – pumpkin and red peppers are a staple of Thai curries, and I have combined this with Indian spices, to create an aromatic dish that is wonderfully warming. I always find eggplant (aubergine) to be an eager substitute for meat, as it manages to retain its form, and soak up all the wonderful juices. This is delicious served with a generous dollop of chutney, and naan or roti bread (or with basmati rice), and a nice green crispy salad. I do hope you enjoy it as much as we did, and Bon Appétit !
1 large red onion, roughly cut
5 cloves garlic, roughly cut
3 inches fresh ginger, peeled and roughly chopped
1 fresh chilli, roughly chopped
5 Tbsp (75 mL) olive oil
1 medium sized eggplant (aubergine), cut into medium squares
around 4 cups fresh pumpkin, cut into medium sized squares
1 tsp coriander seeds
1½ Tbsp tomato paste
1 tsp ground cardamom powder
1 tsp hot curry powder (or mild if you prefer it)
1 tsp cumin powder
2 small red peppers, chopped
1 cup frozen peas (petit pois work the best)
1 large tomato, cut into wedges
¼ cup (60 mL) water
salt to taste
- Place the onion, garlic, ginger and chilli in a food processor, and process till all the ingredients are very finely chopped.
- Meanwhile, heat up the oil for a few seconds, and add the eggplant and pumpkin. Stir for a couple of minutes, and then add the processed onion mix, and continue to stir, from time to time, on a medium heat for around 10 minutes.
- Next, add the coriander seeds and the tomato paste, and continue to mix. Then cover, and leave to seal for a further couple of minutes (keep your eye on it though, so nothing burns).
- Now add the remaining ingredients, except for the tomato wedges and the water, and cover. Leave to simmer on a low flame for around 40 minutes.
- At this point add the tomato wedges. If you see it is looking a little dry, add as much of the water as you need, stir well, and allow to cook for a further 5 minutes or so, or until the pumpkin is soft, and the sauce nice and thick.
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