Pumpkin, eggplant and chickpea curry
This fast and flavoursome vegetable curry is a perfect weeknight dinner. It can be served with either naan bread or steamed rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 teaspoons peanut oil
- 1/4 cup (75g) thai yellow curry paste
- 2 onions, finely chopped
- 2 lemongrass stalks, roots crushed
- 6 cardamom pods
- 2 teaspoons mustard seeds
- 1 medium eggplant, cut into chunks
- 500 grams pumpkin, peeled, cut into chunks
- 400 millilitres can light coconut milk
- 400 grams can chickpeas, drained, rinsed
- 2 limes
- 1/4 cup (40g) roughly chopped cashews, toasted
- mint leaves, warmed naan, to serve
- naan bread, to serve
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