• 4servings
  • 75minutes
  • 280calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2tbsp sunflower oil

  2. 1 large onion, peeled and thinly sliced

  3. 450g/1lb pumpkin, cut into 1 small aubergine, cut into 2 1/2cm/1in chunks

  4. 2 courgettes, sliced

  5. 1 red pepper, deseeded and chopped

  6. 2tbsp medium curry paste

  7. 400g/14oz tin of chopped tomatoes

  8. 2tbsp less salt soy sauce, such as Kikkoman

  9. 300ml/ 1/2 pt vegetable stock

  10. 2tsp cornflour

  11. 150g/5oz natural yoghurt

  12. Chopped fresh coriander, to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, deep pan, add the onion and fry gently for 5 minutes. Add the pumpkin and cook for a further 5 minutes, stirring occasionally.

  2. Add the aubergine and courgettes, frying for 5 minutes more before adding the red pepper. Stir in the curry paste.

  3. Add the tomatoes, soy sauce and stock and bring to a simmer. Cover the pan and cook for about 30 minutes or until the vegetables are tender.

  4. Mix the cornflour with the yoghurt and stir into the pan. Simmer over a low heat, stirring frequently, until the sauce thickens. Cook for 2-3 minutes more, scatter over the chopped coriander and serve with pilau or plain boiled rice, Indian breads and chutneys.


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