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Makes 6 good serves

1/6 Japanese pumpkin
1 european eggplant – medium
2 cans of chickpeas – drained
1 can diced tomatoes, with juice
1 cup hot stock (i.e. Massel “chicken” stock)
1 bunch coriander, roughly chopped
1/2 bottle Patak’s Tikka Masala paste (according to the internet, this is vegan)
1 medium onion
1 clove garlic
Cooked brown rice, to serve

Roughly chop the onion, mince the garlic and fry for a few minutes with the curry paste and some oil.
Dice the pumpkin and eggplant (maybe 1.5cm cubes). Add more oil (quite a bit) and sauté the vegies in the pan to seal for a couple of minutes.
Add the can of diced tomatoes including the juice and the stock. The vegetables should be well covered. (You may need to top it up.)
Bring to the boil then simmer for around 30 – 40 minutes, until the pumpkin is very tender. (For quicker cooking, slice the pumpkin more finely.)
Add chickpeas and cook for a further 5 minutes.
Serve on a bed of rice with a sprinkle of chopped coriander.