Pumpkin and eggplant rogan josh
Meals are a important element in your diet plan. You need to compare the exact sum of this food you commonly eat into the serving size recorded on the label. Eating substantial parts or portions may result in weight gain. No matter if you are planning an elaborate menu or merely going in advance for tomorrow's Pumpkin and eggplant rogan josh. This recipe stems in many decades of enjoying it at the kitchen. I find that adding a couple ingredients into a recipe provides thickness into what is usually dull. You may well be looking for lighter food items to produce along with your leftovers. Good and mild Pumpkin and eggplant rogan josh ideal for post-vacation. The components in this recipe make your tongue thumping, and are very waist-friendly once you want a'snack' following a busy holiday. Using a few ingredients as alternatives, this soup is filled using a fall and spicy flavor that makes it creamy. The perfect Pumpkin and eggplant rogan josh to warm you up on cold winter months. Excellent for using leftover. Together with everything that happens over a normal afternoon - extended hours, sports activities and after school activities - it really is clear that drinking is the last thing that you wish to accomplish or have to take into consideration when you get home. That's where we want to develop to drama . The following, you will locate fast and simple recipes that insure all your favorite dishes such as chicken supper recipes, ground beef recipes, and also vegetarian dinner ideas that will keep food enjoyable, yet straightforward. And because you've got to satisfy the entire family members, we've also contained family-friendly Pumpkin and eggplant rogan josh ideas that may satisfy even the pickiest modest ones.
How to make Pumpkin and eggplant rogan josh
Yield = 4Prep time: 0:25
Cook time: 0:50
Total time: 1:15
Ingredients
- 1 tablespoon oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 2 cups pumpkin, cubed
- 1 large eggplant, cubed
- 1/2 cup rogan josh curry paste
- 2 cups vegetable stock or water
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 1/4 cup coriander, chopped
- Rice, to serve
- Coriander sprigs, to serve
- Pappadums, to serve
Method
- Step 1 Heat oil in a large saucepan on high. Sauté onion and garlic cloves in same pan for 2-3 mins until onion is tender. Add pumpkin and eggplant. Blend in curry paste and cook, stirring for 30 seconds. Blend in stock or water and tomato paste. Bring to boil on high.
- Step 2 Reduce heat to low and simmer for 15-20 mins, until pumpkin is tender. Stir in diced tomatoes, chick peas and coriander.
- Step 3 Serve with rice, coriander sprigs and pappadums.
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