Pumpkin & Eggplant Red Curry

Name: Pumpkin & Eggplant Red Curry
Cook time: 40 min
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

Made with 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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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.

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