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Pumpkin and Turmeric Coconut Curry

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    55 min.

Ingredients
Instructions

the Ingredients

Pumpkin And Turmeric Coconut Curry
  • 300 grams butternut pumpkin, cut into 2cm cubes
  • 1 large eggplant (approx. 300g), cut into 2cm cubes
  • 3 tablespoons olive oil, divided
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cm piece of ginger, peeled and finely grated
  • 1 x 400mL tin of coconut milk
  • 1 x 400g tin crushed tomatoes
  • 150 millilitres water
  • 1 x 400g tin chickpeas, drained
  • 1 lemon, cut in half
  • Fresh coriander, to serve (optional)
  • Steamed rice, to serve

Spice Mix

  • 1 teaspoon turmeric
  • 1½ teaspoon garam masala
  • ¾ teaspoon paprika
  • 2 teaspoons hot curry powder
  • 1.5 teaspoon sea salt
  • ¾ teaspoon freshly ground black pepper

Instructions

This curry is a wonderfully hearty and warming dish for cooking in the outdoors, especially when it may be a little chilly outside. The eggplant becomes silky soft, coupled with sweet grilled pumpkin, in a creamy, coconut curry boasting lots of flavour. This is a meat-free recipe, you will not miss the meat as this is so filling! If you must, swap the eggplant for chicken thighs.This recipe is written for a Weber Q Ware Large Casserole Dish – simply halve if you’re using a Weber Q Ware Small Casserole dish.
  • Prepare the barbecue for cooking using a Q Ware casserole dish over direct medium-high heat (210°C – 250°C), pre-heat as directed with the casserole dish lid OFF.
  • Prepare the barbecue for cooking using a Q Ware casserole dish over direct medium-high heat (210°C – 250°C), pre-heat as directed with the casserole dish lid OFF.
  • Prepare the barbecue for cooking using a Q Ware casserole dish over direct medium-high heat (210°C – 250°C), pre-heat as directed with the casserole dish lid OFF.
  • Casserole Dish And Frying Pan Direct Medium High Heat
  • In a small bowl, combine all the spice mix ingredients. In a large bowl, coat the pumpkin and eggplant with 1 tablespoon of olive oil and 2 teaspoons of the spice mix just made.
  • Brush the cooking grills clean with a wire brush. Add the remaining 2 tablespoons of olive oil and chopped onion to the pan and sauté over direct medium-high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. Keep the lid closed as much as possible.
  • While the onion is cooking, add the pumpkin and eggplant to the cook grill and grill over direct medium-high heat for 3 minutes. Keep the lid closed as much as possible.
  • Rotate the pumpkin and eggplant after 3 minutes. Add the garlic, ginger and remaining spice mix to the casserole dish. Stir and continue to cook for a further 3 minutes. Keep the lid closed as much as possible.
  • Remove the eggplant from the cooking grill. Rotate the pumpkin again and continue to cook the pumpkin for a further 3 minutes or until deeply coloured. The pumpkin does not need to be cooked through, just wonderfully caramelised on the outside. Keep the lid closed as much as possible.
  • Add the coconut milk, tinned tomato and water to the casserole dish. Stir and then add in the pumpkin, eggplant and drained chickpeas.
  • Adjust the temperature of your barbecue for cooking using a Q Ware casserole dish over direct medium-low heat (170°C – 190°C), refer to settings in Step 10.
    Adjust the temperature of your barbecue for cooking using a Q Ware casserole dish over direct medium-low heat (170°C – 190°C).
  • Casserole Dish Frying Pan Direct Medium Low Heat170⁰ C 190⁰ C
  • Cover with the casserole dish lid and simmer for approximately 40 minutes, or until the pumpkin has softened, stirring occasionally.
  • While the curry is simmering, grill a lemon, cut side down over direct heat for 2 minutes or until caramelised.
  • Once the curry has reduced and the pumpkin has cooked through, remove from the barbecue. Squeeze the caramelised lemon juice all over the curry and gently stir. Season to taste. Serve the curry with coriander and steamed rice.

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