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Eggplant, pumpkin and zucchini curry
Eggplant, pumpkin and zucchini curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Veggie-packed spicy curry - a guaranteed crowd-pleaser.
Ingredients:
  • 1 medium brown onion, cut into wedges
  • 21.00 gm Madras Indian curry paste (medium hot)
  • 450g (about 4 large) baby eggplant, halved, cut into thick chunks
  • 450g medium zucchini, halved, cut into thick chunks
  • 500g Jap pumpkin, deseeded, peeled, cut into chunks
  • 1 x 140ml can coconut milk (Ayam brand)
  • 250mls (1 cup) vegetable liquid stock
  • 12.00 gm brown sugar
  • 62.50 ml chopped fresh coriander
  • salt & ground black pepper, to taste
  • 300g (1 1/2 cups) Basmati rice
Instructions:
  • Heat the oil in a large saucepan over medium heat until shimmering. Cook the onion, stirring occasionally, for 5 minutes until slightly golden. Stir in the curry paste and cook for an additional 2 minutes.
  • Toss eggplant, zucchini, and pumpkin in the paste until fully coated. Pour in coconut milk and stock, stir well, and bring to a boil over high heat.
  • Lower the heat and gently simmer with the lid on for 10 minutes. Uncover and simmer for an additional 5 minutes until the sauce thickens slightly and the veggies are tender. Add brown sugar, coriander, salt, and pepper, then mix well.
  • Cook the rice in a large saucepan of salted boiling water according to package instructions until tender. Drain.
  • Serve the rice alongside the vegetable curry.

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