Pumpkin and Eggplant Curry

I’ve made this recipe for two special occasions lately, it was well received so I'm sharing it with you :)

Ingredients:

½ jap pumpkin, cut into bite sized pieces

4 cloves garlic, peeled and finely diced

1 large brown onion, sliced

1 tsp date syrup

½ jar passata

1 cup water/homemade stock

1 lemon, juiced

1 red chilli, sliced

Coriander, stalks and leaves separated

1 tablespoon curry powder

1 tsp yellow mustard seeds

1 tsp garam masala

8 curry leaves

1 tsp cumin seeds

1 thumb size piece of ginger, peeled and grated

2 eggplants, cut into bite sized pieces

Method:

Preheat the oven to 200 degrees celsius.

Place pumpkin and eggplants on a baking tray, sprinkle curry powder and cumin over and place into the oven for 30-40 minutes or until soft.

Meanwhile, heat a large frying pan on low to medium heat and add the onions.

Cook until translucent before adding your date syrup.

Once caramalised, add garlic, ginger and half the chilli for a minute or two until fragrant.

Next add your spices and coriander stalks and stir through for another minute before adding about half the jar of passata and water.

Cook until the sauce looks thickened.

Once pumpkin and eggplants are ready, add them to your curry and stir. If the mixture is looking to dry, add some more water.

Cook for another 5 minutes so the flavours meld together.

Take it off the heat and serve with brown rice and steamed broccolini or another green of choice.