• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, E
MineralsZinc, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp peanut oil

  2. 1/4 cup Thai yellow curry paste

  3. 2 onions, finely chopped

  4. 2 lemongrass stalks, roots crushed

  5. 6 cardamom pods

  6. 2 tsp mustard seeds

  7. 1 medium eggplant, cut into chunks

  8. 500g pumpkin, peeled and cut into chunks

  9. 400ml can light coconut milk

  10. 400g can chickpeas, drained and rinsed

  11. 2 limes

  12. 1/4 cup roughly chopped toasted cashews

  13. Mint leaves and naan, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a deep frying pan on medium. Add curry paste with the onions, lemongrass, cardamom and mustard seeds and cook for 2-3 minutes, until fragrant.

  2. Add the eggplant and pumpkin and stir to coat with paste. Pour in the coconut milk and 1 cup water. Bring to a simmer and cook for 15 minutes, until pumpkin is tender. Add the chickpeas and cook for 5 minutes, until warm. Remove and discard the lemongrass.

  3. Squeeze juice of 1 lime into the curry, then cut cheeks from remaining lime. Scatter cashews over curry and serve with mint, lime and warmed naan.

  4. From Taste magazine, September 2010.


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