Sweet Eggplant & Pumpkin Indian Curry, a recipe by Alice Nicholls.

By Sarah Elizabeth John

The baby in the picture above has the right idea... grab a fork and get this curry into you! What better way to fill little (and big) kid's tummies to the brim with nutritious winter vegetables? Smothered (read: hidden) with warming spices and a delicious sauce, you'll be hard pressed trying to keep chubby fingers from coming back for seconds. Great!

This curry is mild enough to be kid friendly, though perhaps omit the chilli or adjust spices accordingly if the little ones are coming to dinner. What's more, it is intolerance friendly and entirely vegan. Why not double the batch and cook it up on the weekend? This curry would be suitable to freeze. Hearty, nutritious and cost effective meals sorted for the week ahead.

Please make welcome the first appearance on our blog by Alice Nicholl's of The Whole Daily, Alice is a Life Transformation Coach and Nutritional Medicine Student. Thank you for sharing your delicious recipe creation with our readers today.

Serves 4

You'll need:
2 cups pumpkin, diced
1 can/jar tomatoes (be sure to look for BPA free), diced
1/2 eggplant, diced into large pieces
1/2 cup water
1/3 cup sultanas
1 brown onion, diced
1 long red chilli, diced finely (optional)
1 thumbsized knob of ginger, finely chopped
1 clove garlic, finely chopped
1 tablespoon curry powder
1 tablespoon coconut oil
4 cardamom pods
3 whole cloves
2 teaspoon ground coriander
2 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
Pinch of sea salt

Using a mortar and pestle or the heel (end) of a knife over your chopping board, pound the cloves and cardamom pods to open and break them up. In a large frying pan heat the coconut oil over medium heat. Saute the onion, garlic and ginger until the onion becomes soft and transparent. Add the cloves and cardamom pods and fry (also add the chilli if using).

Add the tinned tomatoes, pumpkin, eggplant, sultanas, remaining spices, salt and 1/2 cup water and pop a lid onto the frying pan. Turn the heat down and simmer for around 30 minutes or until the eggplant and pumpkin has become tender.

This curry would be a wonderful accompanied with hot quinoa and a side of chutney or sauerkraut.

Did you catch our Superfood Feature on turmeric earlier this week? Go check out why this curry is just so good for you!

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Published:

August 14 2014

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