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
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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