Name: Pumpkin and eggplant massaman curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1/3 cup massaman curry paste; 500 gram butternut pumpkin, peeled, cut into chunks; 1 eggplant, cut into chunks; 500 gram potatoes, peeled, halved; 6 whole eschalots, peeled; 2 centimetre piece ginger, peeled, sliced; 6 cardamom pods; 1 cinnamon stick; 400 millilitre light coconut milk; 1 cup vegetable stock; 100 gram green beans, trimmed; 250 gram cherry tomatoes, halved; 1 tablespoon fish sauce; 1 tablespoon tamarind puree; 1/2 cup peanuts, roughly chopped; pappadums, to serve; cooked brown rice, to serve; cucumber and red onion salad, to serve

Pumpkin and eggplant massaman curry

Put a healthy twist on this traditional Indian coconut-based curry by packing it full of nutritious vegetables. Here, we've swapped the meat for pumpkin and eggplant, creating a flavour-packed vegetarian dinner option.

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon vegetable oil

1/3 cup massaman curry paste

500 gram butternut pumpkin, peeled, cut into chunks

1 eggplant, cut into chunks

500 gram potatoes, peeled, halved

6 whole eschalots, peeled

2 centimetre piece ginger, peeled, sliced

6 cardamom pods

1 cinnamon stick

400 millilitre light coconut milk

1 cup vegetable stock

100 gram green beans, trimmed

250 gram cherry tomatoes, halved

1 tablespoon fish sauce

1 tablespoon tamarind puree

1/2 cup peanuts, roughly chopped

pappadums, to serve

cooked brown rice, to serve

cucumber and red onion salad, to serve

Method

1.In a large heavy-based saucepan, heat oil on medium. Add curry paste and cook, stirring, 1-2 minutes until fragrant.

2.Increase heat to high. Add pumpkin, eggplant, potatoes, eschalot, ginger and spices. Cook 2 minutes. Stir in coconut milk and stock. Bring to boil. Simmer 15 minutes until vegetables are tender.

3.Add beans and cherry tomatoes and cook 1-2 minutes until beans are bright green. Stir fish sauce and tamarind through. Sprinkle with peanuts and serve with pappadums, rice and salad.

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