Eastern Vegetable Curry

Jul 18, 2017


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


Procedure :


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.