Eggplant Pumpkin and Chickpea Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. Stir in the garlic, ginger, coriander, cumin, turmeric, mustard seeds and chilli and cook for a few minutes until fragrant.
  3. Add the eggplant, pumpkin, tomatoes, coconut milk, vegetable stock and chickpeas. Bring to the boil, then turn down and simmer for 20 minutes.
  4. Taste and season with a little salt and pepper if needed.
  5. Serve with quinoa (and steamed beans or broccoli) and garnish liberally with coriander
Recipe by Healthy Home Cafe at