Pumpkin Eggplant Curry


Ingredients

1 small hokkaido pumpkin

1 eggplant

2 red bell peppers

3 large handful of fresh spinach

1 can of chickpeas

2 garlic cloves

1 thumb-sized piece of ginger

2 teaspoons of ground ginger

2 teaspoons of ground turmeric

2 teaspoons of cumin seeds or ground cumin

1 small chili

1 tablespoon of homemade or store-bought vegetable stock paste

3 tablespoons of ghee, coconut oil, or other cooking oil

2 cans (800g) of diced tomatoes

2 cans (800ml) of coconut milk

2 tablespoons of tamari or soy sauce

Brown rice to serve


Instructions

Pre-heat the oven to 390°F


Wash eggplant and red bell peppers and chop them into bite-sized pieces.


Cut pumpkin in half, remove the seeds and cut into bite-sized pieces. (Removing seeds can be fun with the kids! Count them, sort them, and cook them! Instructions on cooking seeds here)


Wash the chickpeas under running water.


Place everything into a dutch oven or large saucepan.


Finely chop the garlic, or crush it with a garlic press. Finely chop the ginger.


Remove the seeds from the chili (be sure to wear rubber gloves!) and cut it into small pieces.


Heat two tablespoons of ghee in a small frying pan over high heat. Add the garlic, ginger and chili and sauté it on medium heat for about 2 minutes.


Add spices and another tablespoon of olive oil and sauté for another minute. Be sure not to let it burn.


Add the diced tomatoes, vegetable stock paste, coconut milk and tamari, and bring to a boil.


Pour the coconut-tomato mix over the vegetables and place the dutch oven into the oven.


Cook at 390°F for about 30 minutes.


**If you don't have a dutch oven, you can place everything into a large saucepan and let the curry simmer at medium heat for about 30 minutes on the stove. The next steps are identical no matter if you are using a dutch oven or saucepan.


In the meantime... cook the rice according to instructions on the package and wash and dry the spinach.


Once the curry is done, place the spinach into the dutch oven or saucepan and stir with a wooden spoon until it is wilted. This should not take more than 3 minutes.


Serve the curry with rice and add more spices or vegetables stock paste according to taste.


**This recipe is from Mindful Ways Village School Winter Menu**

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