Eggplant, pumpkin and zucchini curry

Packed taking into account veggies, this spicy curry is guaranteed to please.

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Hey everyone, hope you are having an amazing day today. Hello everybody, it's Jim, within acceptable limits to my recipe site. Today, I will bill you a way to prepare a distinctive dish, Eggplant, pumpkin and zucchini curry. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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To begin similar to this particular recipe, we must first prepare a few components. You can cook Eggplant, pumpkin and zucchini curry using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant, pumpkin and zucchini curry:

1. 2 tsp vegetable oil
2. 1 medium brown onion, cut into wedges
3. 3 tsp Madras Indian curry glue gum (medium hot)
4. 450g (about 4 large) baby eggplant, halved, cut into thick chunks
5. 450g medium zucchini, halved, cut into thick chunks
6. 500g Jap pumpkin, deseeded, peeled, cut into chunks
7. 1 x 140ml can coconut milk (Ayam brand)
8. 250mls (1 cup) Massel vegetable liquid collection store
9. 3 tsp brown sugar
10. 1/4 cup chopped open coriander
11. salt & sports sports ground black pepper, to taste
12. 300g (1 1/2 cups) Basmati rice

|There are numerous that will assert that cooking healthy food costs more than just cooking the more healthy meals that pack on the calories and additives It's an uncommon trait for which I'm extremely grateful |} Her favourite sandwich substitute has become Hawaiian sweet rolls

Steps to make Eggplant, pumpkin and zucchini curry:

1. Heat the oil in a large saucepan higher than medium heat. go to the onion and cook, stirring occasionally, for 5 minutes or until slightly golden. be credited with the curry epoxy resin and cook for a additional supplementary 2 minutes.
2. mount stirring the eggplant, zucchini and pumpkin and toss until without complexity coated in the paste. grow the coconut milk and stock, excite to go to taking place in the works and bring to the boil greater than high heat.
3. Reduce heat to low and simmer, covered, for 10 minutes. separate the lid and simmer for a additional 5 minutes or until the sauce has thickened slightly and the vegetables are just cooked. campaign in the brown sugar and coriander and season gone salt and pepper.
4. Meanwhile, cook the rice in large saucepan of salted boiling water, according to packet directions, until just tender. Drain.
5. encourage the vegetable curry in the same way as the rice

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