Every month or so I have a bulk cooking session and prepare copious amounts of food for work lunches which I then freeze. On my most recent cook up I made pumpkin & eggplant coconut curry and Moroccan eggplant & tomato stew. This post is about the delicious coconut curry, which I will make again (and again!).
This recipe came from an amazing veggie cookbook called Harvest Vegetarian. I wanted to post a link to where you can buy the book and in doing so discovered that it is the creation of the chef/owner of Harvest Vegetarian Restaurant in Sydney’s Rozelle. A weekend in Sydney is called for! You can buy the book from Dymocks online.
The instructions say it will take 30 minutes to prepare this dish, 45 minutes to cook it and it will serve 6 to 8 people. I call their BS on the eggplant alone – the recipe calls to bake it for 30-40 minutes and then the last steps says to combine everything and simmer for 20 minutes.
This recipe will take a while, but it is completely worth it – the curry at the end is phenomenal.
I more or less followed the recipe. The original recipe called for 2 eggplants, 2kg of pumpkin and 12-15 baby potatoes. I changed this up a bit based on what I had available – 3 large slightly sketchy eggplants, 2 medium sized pumpkins (no idea the weight) and 4 medium-large potatoes. I also swapped the coconut milk for coconut cream because rich lunches in winter are amazing!
Dice the pumpkin (skin and seeds removed) and eggplant and place in a baking tray with olive oil and 4 garlic cloves. Bake in the oven at 180 degrees Celsius for 30 to 40 minutes.While the pumpkin and eggplant are baking chop the potatoes and boil until tender, set aside.
Next, finely chop 2 spring onions, 1 stem of lemon grass, a knob of ginger, a bunch of coriander (cilantro) and 4 cloves of garlic. Fry in a stockpot (you can use a frypan but this will create more dishes) with 2 teaspoons of chilli flakes and 2 tablespoons of cumin until the mixture browns.
Next, add all remaining ingredients (except the coconut cream) – 2 cups of water, 2 veggie stock cubes, a tin of chickpeas (including the liquid), some chopped greens for the garden (optional, I added some spinach and kale), 3 bay leaves, and the potatoes, eggplant and pumpkin (I also added the garlic that roasted with the pumpkin and eggplant).
Simmer until the curry thickens, then add a can of coconut cream and simmer until it reduces again.
Ingredients: 3 eggplants, 2 medium sized butternut pumpkins, 4 large potatoes, 1 tin chickpeas, 1 tin coconut cream, 2 vegetable stock cubes, 1 bunch coriander, 8 cloves garlic, knob ginger, 1 stem lemongrass, 2 spring onions, 2 teaspoons chilli flakes, 2 tablespoons cumin, 3 bay leaves
Equipment: chopping board, knife, oven tray, oven, medium saucepan, stockpot
- Dice and bake the eggplant and pumpkin at 180 degrees Celsius until cooked
- Chop and boil the potatoes until soft
- Finely chop the lemongrass, garlic, ginger and coriander. Fry in the stockpot with chilli and cumin until browned.
- Add all other ingredients (excluding the coconut cream) and simmer until it thickens.
- Add the coconut cream and simmer until the curry thickens again, serve with rice.
More pumpkin dishes: Pumpkin Dahl, Pumpkin & Eggplant Roulade
More eggplant dishes: Grilled Eggplant, Eggplant & Kale Pasta