Pumpkin and eggplant rogan josh
Indulge in the rich, aromatic flavors of Pumpkin and Eggplant Rogan Josh with this easy recipe. Made with hearty pumpkin, tender eggplant, red onion, and a blend of garlic, curry paste, and tomato puree, all simmered in vegetable broth and tomatoes. This vegetarian dish, complemented by chickpeas, is perfect for a cozy dinner. Ready to enjoy with your favorite naan or rice!
- 02 May 2025
- Cook time 50 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Pumpkin and eggplant rogan josh is a hearty and flavorful vegetarian dish that combines the rich textures of pumpkin and eggplant with aromatic spices and a savory curry sauce. This recipe is perfect for autumn and winter meals, offering a comforting warmth and depth of flavor that will please any palate. Whether you're a seasoned cook or just starting out, this dish is both straightforward and rewarding to prepare.
Ingredients:
Instructions:
- Start by finely chopping the red onion and mincing the garlic cloves.
- Peel and cube the pumpkin.
- Cube the eggplant.
- In a large pot or deep skillet, heat the 1 tablespoon of vegetable oil over medium heat.
- Once the oil is hot, add the chopped red onion to the pot. Sauté for about 5 minutes, or until the onions are soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the cubed pumpkin and eggplant to the pot. Stir well to combine with the onions and garlic.
- Stir in the 1/2 cup of curry paste, ensuring that the vegetables are evenly coated.
- Pour in the 2 cups of vegetable broth and the 2 tablespoons of tomato puree.
- Add the can of canned tomatoes, along with their juices, to the pot. Stir to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and eggplant are tender.
- Stir in the drained and rinsed 1/3 can of chickpeas.
- Allow the mixture to simmer for an additional 5-10 minutes, letting the chickpeas heat through and absorb the flavors.
- Taste and adjust seasoning if needed (such as adding salt or pepper).
- Serve the Pumpkin and Eggplant Rogan Josh hot, ideally with a side of rice or naan bread.
Tips:
- Chop the pumpkin and eggplant into even-sized pieces to ensure they cook evenly.
- Sauté the onions and garlic until they are soft and fragrant before adding the other ingredients. This helps to build a rich flavor base.
- Use a good quality curry paste to enhance the depth of the dish. Adjust the amount based on your spice tolerance.
- Canned chickpeas should be rinsed and drained before adding them to the dish to remove any excess sodium.
- Simmer the curry until the vegetables are tender and the sauce has thickened to your liking. You can add more vegetable broth if the curry becomes too thick during cooking.
- Serve the rogan josh with a side of rice or naan to soak up the delicious sauce, and don't forget to garnish with fresh herbs if desired.
Congratulations! You've successfully made a delicious pumpkin and eggplant rogan josh. This dish is best enjoyed with rice or naan bread and can be garnished with fresh cilantro for an added burst of freshness. Its rich and spicy flavors are sure to make it a favorite at your dining table. Don't forget to experiment with different vegetable combinations or spice levels to suit your taste preferences.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 9g | 24% |
| Sugar 13g | 13% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.51g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 290ug | 33% |
| Choline 36mg | 7% |
| Vitamin B1 0.74mg | 61% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 2.27mg | 14% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 28% |
| Vitamin E 1.84mg | 12% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 2.59mg | 24% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 890mg | 26% |
| Selenium, Se 2.84ug | 5% |
| Sodium, Na 460mg | 31% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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