Skillet #1: Autumn Eggplant, Pumpkin and Chickpea Curry
We know there are heaps of online recipes out there, but we also know that as a uni student you sometimes don't own a microplane, that you might not know where to get sumac from, and that you don't know how to julienne a carrot. So we present to you Skillet - our series of easy, affordable and uncomplicated meals designed to impress your housemates and up your cooking skills.
Save money with them by packing up the leftovers and bringing them to uni for lunch the next day. Use them as base recipes and get creative by adding your favourite seasonal veg or sides.
Autumn Eggplant, Pumpkin and Chickpea Curry
erves : 4
Prep time: 15
Cook time: 15
What do I need?
- ¼ cup olive oil
- 1 medium eggplant sliced into 3cm cubes
- 500g kent pumpkin sliced into 3cm cubes
- 1 brown onion finely chopped
- 1 400g can chickpeas
- Approx 2 tablespoons of a combination of Paprika, Turmeric, Coriander Seed, Cumin (or whatever spice mix you fancy)
- 1 medium silverbeet roughly chopped
- 1 cup water
- Rice, to serve
What do I do?
Step 1: Heat two tablespoons of oil in a large frying pan and add the eggplant. Cook the eggplant for 4 minutes or until golden brown. Transfer to a bowl.
Step 2: Heat remaining oil and add pumpkin and onion, cooking for 5 minutes. Add the eggplant, chickpeas and Moroccan seasoning. Stir in seasoning and add water. Reduce heat to low. Cook for 5 minutes, simmering until pumpkin is tender.
Step 3: Add silverbeet and cook for a further two minutes or until silverbeet is wilted.
Serve with rice.
Don’t feel like rice? You can also serve with couscous, quinoa or roti bread
Getting Clucky: If you’re wanting to add extra to this meal you can thinly slice two free range chicken breast fillets and add with the pumpkin.
Hero Veggies: Coming into Autumn our local farmers markets are awash with beautiful leafy greens and plenty of eggplant (Aubergine for those northern hemisphere friends). Getting lots of leafy greens into out diet is important as they are a super source of lots of the minerals we need for our brains to work before the mid-morning caffeine hit. Both silverbeet and eggplant are high in magnesium, calcium, folate and iron as well as a great source of fibre.
Food Waste Fact : Don’t throw away the harder ends of the silverbeet, they make for great additions to stirfrys and soups and can be used in place of cooked celery in recipes