Pumpkin and Eggplant Curry

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.


Leave a comment

Filed under Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s