Pumpkin and eggplant red curry with tomato paste

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.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy


  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with steamed rice, the coriander and lime.

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Also made with: Mutti Tomato Paste

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