Pumpkin and Turmeric Coconut Curry

Category, , , , CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

This curry is a wonderfully hearty and warming dish for cooking in the outdoors, especially when it may be a little chilly outside. The eggplant becomes silky soft, coupled with sweet grilled pumpkin, in a creamy, coconut curry boasting lots of flavour. This is a meat-free recipe, you will not miss the meat as this is so filling! If you must, swap the eggplant for chicken thighs.

THE INGREDIENTS
 300 cups grams butternut pumpkin, cut into 2cm cubes
 1 l large eggplant (approx. 300g), cut into 2cm cubes
 3 tbsp tablespoons olive oil, divided
 1 small brown onion, finely chopped
 2 garlic cloves, finely chopped
 1 cm piece of ginger, peeled and finely grated
 1400 ml tin chickpeas, drained
 1400 g tin crushed tomatoes
 150 ml millilitres water
 1400 g tin chickpeas, drained
 1 l lemon, cut in half
 Fresh coriander, to serve (optional)
 Steamed rice, to serve
SPICE MIX
 1 tsp teaspoon turmeric
 5 ½ tsp teaspoon garam masala
 ¾ tsp teaspoon freshly ground black pepper
 2 tsp 2 teaspoons hot curry powder
 1.50 tsp teaspoon sea salt
 ¾ tsp teaspoon freshly ground black pepper
1

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).

2

In a small bowl, combine all the spice mix ingredients. Coat the pumpkin and eggplant with 1 tablespoon of olive oil and 2 teaspoons of the spice mix.

3

Brush the cooking grills clean with a wire brush. Add the remaining 2 tablespoons of olive oil and chopped onion to the pan and sauté over direct high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill and grill over direct high heat for 3 minutes.

4

Rotate the pumpkin and eggplant after 3 minutes. Add the garlic, ginger and remaining spice mix to the casserole dish. Stir and continue to cook for a further 3 minutes. Remove the eggplant from the cooking grill. Rotate the pumpkin again and continue to cook the pumpkin for a further 3 minutes or until deeply coloured. The pumpkin does not need to be cooked through, just wonderfully caramelised on the outside.

5

Add the coconut milk, tin tomato and water to the casserole dish. Stir and then add in the pumpkin, eggplant and drained chickpeas. Cover with the casserole dish lid and simmer for 40 minutes, you may need to reduce the temperature of your barbecue to reach a gentle simmer. Cook until the pumpkin has softened, stirring as needed.

6

While the curry is simmering, grill a lemon, cut side down over direct heat for 2 minutes or until caramelised.

7

Once the curry has reduced and the pumpkin has cooked through, remove from the barbecue. Squeeze the caramelised lemon juice all over the curry and gently stir. Serve the curry with coriander and steamed rice.

Ingredients

THE INGREDIENTS
 300 cups grams butternut pumpkin, cut into 2cm cubes
 1 l large eggplant (approx. 300g), cut into 2cm cubes
 3 tbsp tablespoons olive oil, divided
 1 small brown onion, finely chopped
 2 garlic cloves, finely chopped
 1 cm piece of ginger, peeled and finely grated
 1400 ml tin chickpeas, drained
 1400 g tin crushed tomatoes
 150 ml millilitres water
 1400 g tin chickpeas, drained
 1 l lemon, cut in half
 Fresh coriander, to serve (optional)
 Steamed rice, to serve
SPICE MIX
 1 tsp teaspoon turmeric
 5 ½ tsp teaspoon garam masala
 ¾ tsp teaspoon freshly ground black pepper
 2 tsp 2 teaspoons hot curry powder
 1.50 tsp teaspoon sea salt
 ¾ tsp teaspoon freshly ground black pepper

Directions

1

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).

2

In a small bowl, combine all the spice mix ingredients. Coat the pumpkin and eggplant with 1 tablespoon of olive oil and 2 teaspoons of the spice mix.

3

Brush the cooking grills clean with a wire brush. Add the remaining 2 tablespoons of olive oil and chopped onion to the pan and sauté over direct high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill and grill over direct high heat for 3 minutes.

4

Rotate the pumpkin and eggplant after 3 minutes. Add the garlic, ginger and remaining spice mix to the casserole dish. Stir and continue to cook for a further 3 minutes. Remove the eggplant from the cooking grill. Rotate the pumpkin again and continue to cook the pumpkin for a further 3 minutes or until deeply coloured. The pumpkin does not need to be cooked through, just wonderfully caramelised on the outside.

5

Add the coconut milk, tin tomato and water to the casserole dish. Stir and then add in the pumpkin, eggplant and drained chickpeas. Cover with the casserole dish lid and simmer for 40 minutes, you may need to reduce the temperature of your barbecue to reach a gentle simmer. Cook until the pumpkin has softened, stirring as needed.

6

While the curry is simmering, grill a lemon, cut side down over direct heat for 2 minutes or until caramelised.

7

Once the curry has reduced and the pumpkin has cooked through, remove from the barbecue. Squeeze the caramelised lemon juice all over the curry and gently stir. Serve the curry with coriander and steamed rice.

Pumpkin and Turmeric Coconut Curry
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