Pumpkin and eggplant red curry with tomato paste
Made with Mutti Tomato Paste
Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.
40 min (COOK TIME: 40 min)
Easy
Ingredients
-
1
large eggplant
(cut into 3cm pieces)
-
4
tbsp
vegetable oil
-
Salt
(pepper)
-
1
onion
(diced)
-
2
clove
garlic
(sliced)
-
½ Kent pumpkin
(cut into 3cm pieces)
-
2
tbsp
Mutti Double Concentrate Tomato Paste
-
3
tbsp
red curry paste
-
cup
½Mutti Passata
-
2
cups
vegetable stock
-
1
x 400ml can coconut milk
-
2
tbsp
soy or white miso paste
-
1
red capsicum
(sliced)
-
1
bunch English spinach or Asian leafy greens
(roughly chopped)
-
2
limes
(to serve)
-
1
cup
coriander
(roughly chopped, to serve)
-
Steamed rice to serve
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Pumpkin and eggplant red curry with tomato paste: Method
- Preheat an oven to 190C. Toss the eggplant in half the oil and a little salt, scatter on a line baking tray and roast for 15 minutes, until golden and soft. Set aside.
- Meanwhile, heat the remaining oil in a wide pot and add the onion, garlic, pumpkin & a good pinch of salt. Cook, stirring often, for 6 minutes then add the Mutti tomato paste, curry paste and cook for another 2 minutes.
- Add the Mutti Passata, stock and coconut milk, bring to simmer for 7 minutes, until the pumpkin is almost cooked then add the capsicum and cook for 2 minutes before adding the roast eggplant, spinach and season with the soy or miso to taste.
- Serve with steamed rice, the coriander and lime.
