Name: Pumpkin, eggplant and chickpea curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon peanut oil; 1/4 cup (75g) thai yellow curry paste; 2 onions, finely chopped; 2 lemongrass stalks, roots crushed; 6 cardamom pods; 2 teaspoon mustard seeds; 1 medium eggplant, cut into chunks; 500 gram pumpkin, peeled, cut into chunks; 400 millilitre can light coconut milk; 400 gram can chickpeas, drained, rinsed; 2 limes; 1/4 cup (40g) roughly chopped cashews, toasted; mint leaves, warmed naan, to serve; naan bread, to serve

Pumpkin, eggplant and chickpea curry

This fast and flavoursome vegetable curry is a perfect weeknight dinner. It can be served with either naan bread or steamed rice.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

2 teaspoon peanut oil

1/4 cup (75g) thai yellow curry paste

2 onions, finely chopped

2 lemongrass stalks, roots crushed

6 cardamom pods

2 teaspoon mustard seeds

1 medium eggplant, cut into chunks

500 gram pumpkin, peeled, cut into chunks

400 millilitre can light coconut milk

400 gram can chickpeas, drained, rinsed

2 limes

1/4 cup (40g) roughly chopped cashews, toasted

mint leaves, warmed naan, to serve

naan bread, to serve

Method

1.Heat oil in a deep frying pan on medium. Cook paste with onion, lemongrass, cardamom and mustard seeds for 2-3 minutes, until fragrant.

2.Add eggplant and pumpkin and stir to coat with paste. Pour in coconut milk and 1 cup water. Bring to a simmer and cook for 15 minutes or until pumpkin is tender. Add chickpeas and cook for 5 minutes, until warm. Remove lemongrass.

3.Squeeze juice of 1 lime into curry, then cut cheeks from remaining lime. Scatter cashews over curry and serve with mint, lime and naan bread.

Women's Weekly Food