I pulled out the last of last year’s pumpkin from my freezer to get a head start on the loads of hard squash I’m sure to start receiving in the next few weeks. However, I’ve still got late summer crops rolling around in my vegetable bin. I did some googling on pumpkin with eggplant and came across several different versions of eggplant and pumpkin with curry. This is my version based on the ingredients I had on hand. It’s pretty good as a sauce-y low carb entree, but would also be great over rice or with some naan.
Pumpkin and Eggplant Curry
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 in ginger, minced
- 2 tsp curry powder
- 2 medium eggplant, peeled and diced
- 2 cups pumpkin puree
- 2 cups canned diced tomatoes
- 2 cups cooked chickpeas, or 1 can rinsed and drained
- salt to taste
Salt eggplant, place in a colander and set aside for 30 minutes before rinsing and draining.
In a large skillet over medium high heat, heat oil. Add onions and cook for 5 minutes until soft. Add garlic, ginger and curry powder and cook until soft and very fragrant, about 2 to 3 minutes. Add eggplant and cook until it begins to brown and soften, about 5 minutes. Add remaining ingredients, bring to a simmer and cover. Cook, stirring periodically, for about 10 minutes, or until eggplant is cooked all the way through and all the flavors have melded. Serves 4 to 6.