This dish has a wonderful flavour, attributed to the generous amount of fresh herbs added near the end of cooking.
2 cups diced pumpkin – tossed in oil and baked
1 onion, diced
2 large cloves garlic, finely grated
2 dsp turmeric
½ tsp carraway seeds
1¼ tsp coriander
¼ tsp fenugreek
1/8 tsp cayenne
1 large can diced tomatoes
1 small eggplant, cut into 2cm cubes
1½ cups cooked chickpeas
1½ cups cooked red lentils (optional)
1½ cups baby spinach
2 handfuls green beans, blanched
Saute onion and garlic. Add dried spices, cook for two minutes.
Add tomatoes and eggplant and cook on low heat for 15 – 20 minutes.
Add the cooked chickpeas and red lentils.
Place the following ingredients into a blender:
1 Tbsp fresh ginger, finely grated
1 cup fresh coriander
1 cup fresh mint
1 cup fresh basil
½ cup water
1½ Tbsp Celtic salt
¼ cup olive oil
Add blended mixture to the curry, and simmer 5 minutes. Just before serving, gently fold through the baked pumpkin, baby spinach and green beans.
Serve topped with toasted almond flakes and fresh coriander, with brown rice or quinoa.