Curry with pumpkin and eggplant – a detailed recipe cooking. 
Time: 2 час. 30 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450-600 gr. peeled nutmeg or regular pumpkin, chopped in small pieces
- 1 eggplant (450-570 gr.), Cut into small cubes
- 3-4 cream tomatoes (about 400 gr.)
- 2 tbsp. l olive oil, plus a little spray
- Grated nutmeg
- 2 small red bell peppers (remove seeds, cut lengthwise into 4 parts, then into thin slices)
- 2 small or 1 large onion, cut lengthwise into 4 parts, finely chop
- 4 chopped garlic cloves
- 1 slice (2.5 cm) of fresh ginger root, peel and grate
- 2 tbsp. l curry powder
- 1 tbsp. l chili powder
- 1 tsp ground cardamom
- 1/2 tbsp. mango chutney, plus a bit for serving
- 2 tbsp. chicken broth
- Boiled rice, red or brown, cook according to instructions on the package
- Zest and lime juice 1
- 1 bunch green onions, chop finely
Recipes with similar ingredients: nutmeg pumpkin, tomatoes plum, sweet peppers, onions, garlic, ginger root, eggplant, chutney sauce, nutmeg, curry, chili seasoning, cardamom, lime juice
Recipe preparation:
- Make a sharp knife on the bottom of each tomato cruciform incision. Put the tomatoes in boiling water for 30 seconds, then transfer to ice water to cool. Clean cut in half, then cut into slices and set aside.
- Preheat the oven to 220 ° C. Mix the pumpkin with a small amount of olive oil, season with salt, pepper and nutmeg walnut. Lay the pieces of pumpkin on a baking sheet and bake for 25-30 minutes., until it becomes soft and browned around the edges.
- Preheat 2 tbsp. l olive oil in a large pan with tight fitting lid. Add peppers, onions, garlic, ginger, salt and pepper. Steam vegetables for several minutes, then add eggplant, curry, chili powder and cardamom. Shuffle toasting and combining the ingredients. Then cover and cook for 12-15 minutes, stirring occasionally, until the eggplant is soft. Stir in baked pumpkin, tomatoes, chutney and broth. Cool and keep in the refrigerator for future use.
- If you want to serve right away, start cooking rice after a few minutes after putting the pumpkin in the oven. Or warm up pre-cooked curry over medium heat, periodically stirring after 15 minutes. after starting cooking rice. To boil rice, follow the directions on the package. Before pouring rice add zest or lime leaves to the water. When the rice is ready, beat it with a fork, add green onions and lime juice. curry on a pillow of rice seasoned with lime and green onions, with chutney in a separate container. Another variant of this dish is Curry with vegetables.
