Creamy Eggplant & Pumpkin Curry

Creamy Eggplant & Pumpkin CurryEggplant and pumpkin are couple of vegetables which appear
together for a short time during autumn and while they don’t at first appear to be natural companions they work surprising well

Make the masala paste as hot or as mild as you like, depending on the chillies you are using and your personal taste.

Creamy Eggplant & Pumpkin Curry

I used Asian eggplants in this curry, but ordinary eggplant works also, just cut it into chunks

Serves 4 as a main or 6 as a side dish

1 large onion, chopped
vegetable oil
1 tbsp garam masala
500g Asian eggplant, sliced
500g pumpkin, cut into 2cm pieces
2 medium tomatoes, chopped coarsely
2 cups water
½ cup natural yogurt
a good handful of coriander leaves, chopped
1 small red chilli, or to taste, chopped
½ mild long green chilli, or to taste, chopped
2cm piece fresh ginger, chopped
3 cloves garlic, peeled
a good handful of coriander leaves
¼ cup hot water

1              For the paste, place chillies, ginger, garlic, coriander and
water in a mini food processor and process to make a paste – add
little more water if necessary.

2              Place onion and a good splash of oil in a large saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until is soft and translucent. Add paste and garam masala and cook, stirring, for 1-2 minutes or until fragrant.

3              Add eggplant, pumpkin, tomatoes and water, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until eggplant and pumpkin are tender.

4              Remove pan from heat, stir in yogurt and most of the chopped coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, eggplant tomatoes: Krismaw Gardens – Hastings; Chillies: The Chef’s Garden @ Epicurean – Hastings;
Coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: ginger, oil, garam masala.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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