Pumpkin & Eggplant Curry

Straightforward vegetable dish that has a rich sweet creamy taste that will have them coming back for more so make plenty. Progressively made in the one pan!

As with all spiced dishes this improves with age so can easily be made the day before
and gently re-heated!

You will need:

Vegetable oil
1 large onion, peeled and sliced (red onions work well)
Grated fresh ginger – about a 2cm piece
3 gloves of chopped or crushed fresh garlic
2 tablespoons of Thai red curry paste (if you like it really hot add fresh chilli as well)
Large diced Butternut pumpkin (about 450g) peeled of course.
Eggplant, diced (about 200g). Lebanese Eggplant work well
3 tomatoes that have been skinned, de-seeded and chopped
2 tablespoons of fish sauce
1 teaspoon of lemon zest
¼ cup of brown sugar
1 cup of vegetable or chicken stock
½ cup of lite coconut milk (or 140ml tin)


Using a large saucepan or high sided frypan heat the oil and then add the diced onion, garlic and ginger and gently simmer for a minute or two before adding the red curry paster and continue to mix and simmer for a few minutes. The mixture should turn a darker red.

Add the peeled, diced pumpkin, stir well and continue to simmer , with the lid on for about 10 minutes before adding the eggplant and continue cooking for another 10 minutes.

Taking the lid off add the diced tomato flesh, fish sauce, lemon zest, brown sugar and chicken stock.

Stir well and continue to gently bubble for another 10 to 15 minutes, whilst still maintaining some liquid.

To Serve:

Add the coconut milk and stir though, re-heat and serve garnished with chopped coriander and rice.


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