¼ small kent pumpkin cut into 6 wedges
1 eggplant, cut into quarters lengthways
4 tbsp olive oil
1 brown onion, finely diced
2 clove garlic, roughly chopped
2 tbsp curry powder
2 tbsp tomato paste
1 400g tin cherry tomatoes
2 tbsp tamarind concentrate
1x 400g tin coconut milk
1 x 400g tin chickpeas, drained
Handful coriander leaves
Steamed basmati rice, naan (optional) & lime wedges to serve
Preheat an oven to 210C
Line a baking tray with baking paper.
Place the pumpkin and eggplant onto the tray, brush with half the olive oil and season with salt and pepper.
Roast in the preheated oven for approx. 15 minutes, then remove the eggplant.
Continue cooking the pumpkin for a further 10-15 mins.
Meanwhile, add the rest of the olive oil to a medium saucepan.
Add the onion, garlic and a good pinch of salt and place over a medium high heat.
Cook, stirring often for 3-4 minutes to soften the onion.
Add the curry powder and tomato paste and cook, stirring often, for another 2 minutes.
Add the cherry tomatoes and tamarind and simmer for 5 minutes.
Add half the coconut milk and the chickpeas, adjust the seasoning to taste and simmer for another 5 minutes.
Roughly chop half the coriander and stir through the curry sauce.
Once the pumpkin and eggplant are ready add these to the curry and gently stir through to coat in the sauce or alternatively, place them into a large shallow serving bowl and pour over the curry sauce.
Finish with the coriander and serve with the rice, naan and fresh lime to squeeze over.