Hearty curry stew with aubergine, pumpkin and kale
The great thing about a stew is that is can be made with lots of different veggies - for example the exact veggies that you happen to have at home! These days I want to have pumpkin in almost everything - and so I added them to this stew as well.
Adding some pre cooked legumes when the stew is almost done is a great way to add som extra protein (and taste!). And then I always want to add something green - kale is a favourite! Best thing is to add the kale once you have removed the pot from the heat, that way the kale will stay green and perfectly soft.
You could serve the stew just like it is, or with your choice of grain och pseudo-grain; like sorghum, quinoa, naked oats or millet, for a even more filling meal.
And last but not least - don’t forget the golden rule when it comes to stews; they are even better the day after when the flavours have had the chance to REALLY evolve!! Now, time to cook.
Hearty curry stew with aubergine, pumpkin and kale
Serves 4
Ingredients
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp caraway seeds
2 Tbsp paprika powder
1 onion
1 garlic clove
1 aubergine
1 small pumpkin, Hokkaido or Muscat
1 Tbsp fresh ginger, grated
500 g crushed tomatoes
400 ml coconut milk
230 g / 4 dl / 1.6 cups pre cooked chickpeas
100 g kale, rough stalk removed and leaves shredded
2 Tbsp cold pressed coconut oil
salt and freshly ground black peppar
For serving
2 dl / 0.8 cups sorghum, uncooked
fresh cilantro
How to
Cook the sorghum according to instructions on the packaging.
Fry the spices in the oil in a thick bottom pot at medium heat until fragrant. Peel and finely chop onion and garlic, add to the pot at fry until soft.
Cut the aubergine in bite size pieces. Wash the pumpkin then half it, remove seeds and cut in to bite size pieces. Add the aubergine and pumpkin to the stew. Fry for 2 minutes together with the ginger. Add the crushed tomatoes and coconut milk. Bring to a boil and and let simmer for 20 minutes, until the aubergine and pumpkin have softened. Salt and pepper to taste.
Rinse the chickpeas. Add to the stew together with the kale. Remove from the heat and let sit for 15 minutes before serving.
Serve the stew together with cooked sorghum and cilantro.
Recipe was first published in The Gothenburg-Post/Två dagar
