My post this week is very delayed due to 1. My computer got a virus (grr!) and 2. Our wireless router decided not to work. However as they say, better late than never!
This week’s Meat free Monday dish included eggplant and pumpkin since they were both in plentiful supply at the market last weekend and at a reasonable price.
It is a delicious, fragrant curry that was quite easy to make, despite a long-ish list of spices!
I made it on the weekend, so that on Monday all I had to do was reheat it, cook some quinoa and steam some green beans to go with it. The flavour had developed so that it was even tastier by Monday too!
- 2 teaspoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon grated ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon black mustard seeds
- 1 large red chilli, deseeded and finely chopped, optional
- 1 large (300g) eggplant, diced into 3cm square pieces
- 300g (a generous 2 cups) pumpkin, diced into 3cm square pieces
- 1 cup tinned crushed tomatoes or fresh diced tomatoes
- 1 cup low fat coconut milk (either Spiral foods or Vitasoy unsweetened)
- 1 cup vegetable stock
- 1 x 400g can chickpeas, drained and rinsed
- salt and pepper
- ¼ cup roughly chopped coriander leaves, garnish
- Heat a large frying pan over medium heat. Add the oil and onion and cook until the onion has softened and is starting to brown.
- Stir in the garlic, ginger, coriander, cumin, turmeric, mustard seeds and chilli and cook for a few minutes until fragrant.
- Add the eggplant, pumpkin, tomatoes, coconut milk, vegetable stock and chickpeas. Bring to the boil, then turn down and simmer for 20 minutes.
- Taste and season with a little salt and pepper if needed.
- Serve with quinoa (and steamed beans or broccoli) and garnish liberally with coriander
wth 3/4 cup cooked quinoa 1522kJ or 362 Calories
with quinoa and 75g green beans 1604kJ or 382 Calories