A Rich And Spicy Pumpkin, Cashew And Eggplant Curry

     
This is a delicious and spicy pumpkin, cashew and eggplant curry which is perfect when pumpkins are in season.  When they're not, potatoes or sweet potatoes are a good substitute.

Ingredients:
2 tablespoons of sunflower oil
2 teaspoon of dried chilli flakes (or just one if you like it mild)
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
Pinch of asafoetida
2 400g/14 oz cans of chopped tomatoes
½ teaspoon of turmeric
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 cloves of garlic, crushed
2 teaspoons of grated ginger
2 teaspoons of sugar
1 teaspoon of salt
1 kg/2lb 3oz of pumpkin, cut into chunks
1 large eggplant/aubergine, cut into chunks
120g/4 oz/1 cup toasted cashew nuts


Method:
1. Heat the oil in a large saucepan over a medium heat.  Add the chilli flakes, mustard seeds, cumin seeds and asafoetida and stir.  When the mustard seeds start to pop (this should only take a minute or so), add the turmeric, coriander, ground cumin, garlic, ginger, sugar and salt.

2. Stir for a minute then add the tomatoes.

3. Bring to the boil.  Now add the chopped eggplant (aubergine) and pumpkin, lower the heat and simmer the eggplant and pumpkin curry gently for 20-30 minutes or until the vegetables are tender.

4. When the vegetables are cooked, turn off the heat and stir in the cashew nuts.
I like to serve this eggplant curry with some plain rice and some raita.



Why not take a look at some more of my easy dinner recipes.

 

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