Pumpkin and Turmeric Coconut Curry | BBQs In The Hills

Ingredients

• 300 cups grams butternut pumpkin, cut into 2cm cubes
• 1 l large eggplant (approx. 300g), cut into 2cm cubes
• 3 tbsp tablespoons olive oil, divided
• 1 small brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cm piece of ginger, peeled and finely grated
• 1400 ml tin chickpeas, drained
• 1400 g tin crushed tomatoes
• 150 ml millilitres water
• 1400 g tin chickpeas, drained
• 1 l lemon, cut in half
• Fresh coriander, to serve (optional)
• Steamed rice, to serve
• 1 tsp teaspoon turmeric
• 5 ½ tsp teaspoon garam masala
• ¾ tsp teaspoon freshly ground black pepper
• 2 tsp 2 teaspoons hot curry powder
• 1.50 tsp teaspoon sea salt