PUMPKIN & EGGPLANT MASSAMAN CURRY
SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 2627kJ COST
ā¢Ā 2 tbsp vegetable oilā¢Ā cup massaman curry pasteā¢Ā 500g butternut pumpkin, peeled, chunksā¢Ā 1 eggplant, cut into chunksā¢Ā 500g potatoes, peeled, halvedā¢Ā 6 whole eschalots, peeledā¢Ā 2cm piece peeled, sliced gingerā¢Ā 6 cardamom podsā¢Ā 1 cinnamon stickā¢Ā 400ml light coconut milkā¢Ā 1 cup vegetable stockā¢Ā 100g green beans, trimmedā¢Ā 250g punnet cherry tomatoes, halvedā¢Ā 1 tbsp fish sauceā¢Ā 1 tbsp tamarind pureeā¢Ā ½ cup peanuts, roughly choppedā¢Ā pappadums, cooked brown rice, cucumber and red onion salad, to serve 1 In a large heavy-based saucepan, heat oil on medium. Add curry paste and cook, stirring, 1-2 minutes until fragrant.
2 Increase heat to high. Add pumpkin, eggplant, potatoes, eschalot, ginger and spices. Cook 2 minutes. Stir in coconut milk and stock. Bring to boil. Simmer 15 minutes until vegetables areā¦
