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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.
  • Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).
  • Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).
  • Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C). Once the barbecue is lit, place a large Weber casserole dish onto the cooking grill over the fire (without the lid) to preheat for 5 minutes.
  • Prepare your barbecue for direct cooking over medium-high heat (230°C-260°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C. Add casserole dish to the barbecue (without the lid).
    Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire™, set the temperature to 290°C+ and preheat. Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Preheat a large Weber casserole dish (without lid) on the cooking grill for 5 minutes.
  • In a small bowl, combine all the spice mix ingredients. Coat the pumpkin and eggplant with 1 tablespoon of olive oil and 2 teaspoons of the spice mix.
  • 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 high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill and grill over direct high heat for 3 minutes.
    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 high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill and cook over direct high heat for 3 minutes.
    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 high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill, and cook over direct high heat for 3 minutes.
    Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: adjust the control knob(s) to one notch greater than medium (230°C- 260°C). 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. While the onion is cooking, add the pumpkin and eggplant to the cook grill and grill for 3 minutes.
    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 high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill, and cook over direct high heat for 3 minutes.
  • 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. 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.
  • Add the coconut milk, tin tomato and water to the casserole dish. Stir and then add in the pumpkin, eggplant and drained chickpeas. Cover with the casserole dish lid and simmer for 40 minutes, you may need to reduce the temperature of your barbecue to reach a gentle simmer. Cook until the pumpkin has softened, stirring as needed.
  • 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. Serve the curry with coriander and steamed rice.

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