Adapted from http://www.taste.com.au/recipes/10756/eggplant+pumpkin+and+zucchini+curr…
Ingredients
Olive oil spray
1 bunch shallots, sliced
3 (or more) tsp home made curry paste (see recipe)
450g (about 4 large) baby eggplant, halved, cut into thick chunks
450g medium zucchini, halved, cut into thick chunks
500g Jap pumpkin, deseeded, peeled, cut into chunks
1 x 140ml can coconut milk {Ayam brand)
250mls (1 cup) vegetable stock
3 tsp honey
1/4 cup chopped fresh coriander
Salt & ground black pepper, to taste
Method
Step 1
Spray oil in a large saucepan over medium heat. Add the onion and curry paste and cook for 2 minutes.
Step 2
Add the eggplant, zucchini and pumpkin and toss until well coated in the paste. Add the coconut milk and stock, stir to combine and bring to the boil over high heat.
Step 3
Reduce heat to low and simmer, covered, for 10 minutes. Remove the lid and simmer for a further 5 minutes or until the sauce has thickened slightly and the vegetables are just cooked. Stir in the honey and coriander and season with salt and pepper.