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Moroccan-style eggplant, pumpkin and chickpea curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick, delicious, and nutritious veggie dish ideal for a cozy Friday night in.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 medium eggplant, cut into 2cm pieces
  • 500g Kent pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 large brown onion, finely chopped
  • 1 x 420g can chickpeas, rinsed, drained
  • 40.00 ml Moroccan seasoning
  • 250ml (1 cup) water
  • 80g baby spinach leaves
  • 70g (1/4 cup) Greek-style natural yoghurt
  • Steamed white rice, to serve
Instructions:
  • In a large non-stick frying pan over high heat, heat 2 tablespoons of oil until shimmering. Add eggplant and sauté, stirring occasionally, until golden, about 3 minutes. Transfer to a bowl.
  • In the same pan, heat the remaining oil and sauté the pumpkin and onion for 4 minutes. Add the eggplant, chickpeas, and seasoning, then pour in the water. Simmer over medium heat for 5 minutes until the pumpkin is tender, adding more water as needed.
  • Toss in fresh spinach and sauté until just wilted, around 1 minute. Mix in the creamy yogurt. Serve the flavorful curry over steamed rice in individual bowls.

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