Okay I promise this will be my last pumpkin recipe for a little while. But honestly I can’t get enough of it. If you’re anything like me, Halloween was filled with too much candy corn and pumpkin cider and fun. So today I’m craving something warm and hearty and nutritious. Try this easy curry for dinner and you won’t be disappointed. We ate it with zucchini noodles and a little seitan on the side for protein, but it would be just as good with some rice and any other protein!
Pumpkin, Eggplant, and Ginger Curry
1 red onion
2 tbsp garlic
3 tbsp grated ginger
1 fresh chilli pepper
1 medium sized eggplant cut into 1-inch chunks
1/2 small pumpkin cut into 1-inch chunks
2 tbsp tomato paste
2 tbsp pumpkin puree
1 tsp curry powder
1 tsp cumin powder
1 large tomato, cut into wedges
2 cups water
salt to taste
Put chopped onion, garlic, ginger, and chili into a food processor and mix until finely chopped.
Add a little olive oil or cooking spray to a large pan and add eggplant and pumpkin. Cook for a couple of minutes and then add in onion mixture, stir off and on for about ten minutes. Add in tomato paste and pumpkin puree and continue to stir. Cover and let sit for about 4 minutes.
Add remaining ingredients except for the tomato. Add 1 cup water and let simmer for 5 minutes. Finally, add tomato and remaining water. Add more or less water depending on consistency of sauce. Serve over noodles, rice, or salad greens and enjoy!
Check out Healthy Vegan Fridays for more Vegan recipes!