Name: Eggplant and pumpkin curry
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: Masala paste; 2 small red chillies, chopped coarsely; 2 long green chillies, chopped coarsely; 2 centimetre piece fresh ginger, quartered; 3 clove garlic, peeled; 1/2 cup loosely packed coriander leaves; 2 tablespoon hot water; 1 tablespoon garam masala; 1 large (200g) brown onion, chopped coarsely; 1 large (500g) eggplant, cut into 2cm pieces; 500 gram pumpkin, cut into 3cm pieces; 2 medium (300g) tomatoes, chopped coarsely; 2 cup (500ml) water; 420 gram can chickpeas, drained, rinsed; 400 gram can brown lentils, drained, rinsed; 1/2 cup coarsely chopped coriander leaves

Ingredients

Masala paste

2 small red chillies, chopped coarsely

2 long green chillies, chopped coarsely

2 centimetre piece fresh ginger, quartered

3 clove garlic, peeled

1/2 cup loosely packed coriander leaves

2 tablespoon hot water

1 tablespoon garam masala

1 large (200g) brown onion, chopped coarsely

1 large (500g) eggplant, cut into 2cm pieces

500 gram pumpkin, cut into 3cm pieces

2 medium (300g) tomatoes, chopped coarsely

2 cup (500ml) water

420 gram can chickpeas, drained, rinsed

400 gram can brown lentils, drained, rinsed

1/2 cup coarsely chopped coriander leaves

Method

1.For masala paste, process all ingredients until mixture forms a paste.

2.Heat large heavy-based saucepan over medium heat, add masala paste and garam masala. Cook, stirring, until fragrant.

3.Add onion, eggplant, pumpkin, tomatoes and water, and bring to the boil. Simmer, covered, 20 minute, or until pumpkin is just tender.

4.Meanwhile, mash half the chickpeas and lentils until a coarse paste forms. Stir into vegetable mixture, then add remaining chickpeas and lentils. Cook, uncovered, until mixture thickens slightly.

5.Serve sprinkled with coriander, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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