Pumpkin & Eggplant Red Curry
1 large eggplant, cut into 3cm pieces
4 tbsp vegetable oil
1 onion, diced
2 clove garlic, sliced
½ Kent pumpkin, cut into 3cm pieces
2 tbsp Mutti Double Concentrate Tomato Paste
3 tbsp red curry paste
½ cup Mutti Passata
2 cups vegetable stock
1 x 400ml can coconut milk
2 tbsp soy or white miso paste
1 red capsicum, sliced
1 bunch English spinach or Asian leafy greens,
2 limes, to serve
1 cup coriander, roughly chopped, to serve
Steamed rice to serve
- Preheat an oven to 190C. Toss the eggplant in half the oil and a little salt, scatter on a line baking tray and roast for 15 minutes, until golden and soft. Set aside.
- Meanwhile, heat the remaining oil in a wide pot and add the onion, garlic, pumpkin & a good pinch of salt. Cook, stirring often, for 6 minutes then add the Mutti tomato paste, curry paste and cook for another 2 minutes.
- Add the Mutti Passata, stock and coconut milk, bring to simmer for 7 minutes, until the pumpkin is almost cooked then add the capsicum and cook for 2 minutes before adding the roast eggplant, spinach and season with the soy or miso to taste.
- Serve with steamed rice, the coriander and lime.