Boomerang
Junior Member
Since I have become a vegetarian again, I thought I would share this recipe.....
Serves about 4
Pumpkin, chickpea and eggplant (aubergine) Curry
*1 medium onion. finely chopped
*2-3 cloves of garlic crushed
*splash of ghee or vegie oil
*200gms of coarsely chopped eggplant (aubergine)
*600gms of diced pumpkin, (small cubes)
* half a cauliflower, cut into florets
*400 gms of cooked chickpeas (or a can drained and rinsed)
*1 can of chopped tomatoes
*Handful of spinach leaves
*1 1/2 cups of vegie stock
*1/4 of a cup of medium curry paste... I make my paste, ( cumin, coriander, turmeric, pepper,cinnamon, cardamom, chilli, fenugreek, ginger, lemon juice and vinegar).....but you can use a store bought paste with some of the same spices.
yogurt and mint to serve
Heat your ghee or oil in a pan, add the onion, garlic and eggplant, and cook till nearly soft, add your curry paste and cook while stirring until fragrant. Add your cauliflower and pumpkin, with the can of tomatoes and stock, bring to the boil, then simmer with the lid on for 20 minutes, add the chickpeas and simmer for another ten. Turn off.....add your spinach leaves just on top, and cover...
serve with brown rice, mint yogurt and a green salad.......YUM!
enjoy....
Serves about 4
Pumpkin, chickpea and eggplant (aubergine) Curry
*1 medium onion. finely chopped
*2-3 cloves of garlic crushed
*splash of ghee or vegie oil
*200gms of coarsely chopped eggplant (aubergine)
*600gms of diced pumpkin, (small cubes)
* half a cauliflower, cut into florets
*400 gms of cooked chickpeas (or a can drained and rinsed)
*1 can of chopped tomatoes
*Handful of spinach leaves
*1 1/2 cups of vegie stock
*1/4 of a cup of medium curry paste... I make my paste, ( cumin, coriander, turmeric, pepper,cinnamon, cardamom, chilli, fenugreek, ginger, lemon juice and vinegar).....but you can use a store bought paste with some of the same spices.
yogurt and mint to serve
Heat your ghee or oil in a pan, add the onion, garlic and eggplant, and cook till nearly soft, add your curry paste and cook while stirring until fragrant. Add your cauliflower and pumpkin, with the can of tomatoes and stock, bring to the boil, then simmer with the lid on for 20 minutes, add the chickpeas and simmer for another ten. Turn off.....add your spinach leaves just on top, and cover...
serve with brown rice, mint yogurt and a green salad.......YUM!
enjoy....