Winter warming eggplant and zucchini curry with pumpkin and kale

Winter warming eggplant and zucchini curry with pumpkin and kale

Gluten free, dairy free and vegetarian.

This delicious dish adds warmth without adding extra unwanted calories. You will be surprised with the array of different spices that sizzle and sweep you away to an exotic place.

Serves 6

Ingredients:

• 4 tablespoon extra-virgin olive oil
• 1 large eggplant, sliced into 2cm strips
• 2 large zucchinis, sliced into 2cm strips
• 2 common tomatoes, diced
• 350ml tomato passata
• 300 ml almond and coconut milk
• 250 grams pumpkin, peeled and diced
• 125 grams frozen kale
• 1 cup of water
• Salt and pepper for seasoning
• 1/4 cup flaked almonds toasted
• Coriander leaves
• Lime, freshly squeezed

Curry ingredients:

• 1 red onion, finely diced
• 1 red chili, finely diced
• 1 clove garlic, crushed
• 2 cm knob of ginger, grated
• 1 bell chili, finely sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• ½ teaspoon cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon cloves

Method:

1. Place all curry ingredients in a bowl and mix in 2 tablespoons of water to make a paste, set aside. 
2. Heat a frying pan over high heat, add the olive oil and heat for 5 seconds then add eggplant and zucchini in batches and cook until caramelised. Drain on paper towel and repeat process.
3. In the same pan or in a wok add curry paste and heat until fragrant. Then add eggplant and zucchini back to the wok and coat with curry paste. Add tomatoes, pumpkin, passata and water and stir until well combined then bring to boil for 10 minutes. Turn down heat and add the kale and coconut milk simmer for a further 10 minutes. If needed add a little more water if looking a bit dry and stir.
4.  Season dish with salt and pepper and serve with toasted almonds, coriander leaves and a wedge of lime.

This dish can be the served with ½ cup basmati rice and a side salad.

Cooking tip: Try adding a saffron thread to the rice whilst cooking as this will add a vibrant rich orange rich colour to the dish.

Nutritional analysis per serve

• Energy:           330 Cals/ 1380kJ
• Protein:                                   7g
• Carbohydrate:                       36g
• Sugars:                                   13g
• Fat:                                         18g
• Saturated fat:                        2.3g
• Fibre:                                       9g
• Sodium:                                 93mg