“stop hunger, start growing – pumpkin & eggplant curry”

stop hunger, start growing – pumpkin & eggplant curry

via Oxfam Australia http://www.alanalowes.com.au/stop-hunger-start-growing-pumpkin-eggplant-curry/

the challenge was set – create a recipe using humble vegetables to help tackle world hunger.  soaring food prices, droughts, malnutrition and a lack of food growing knowledge is resulting in a global food crisis and as always it is the world’s poorest communities that are hit the hardest.



indrani nallathambi. photo: tom greenwood/oxfamaus

the stop hunger start growing campaign by aid agency oxfam australia arms underprivileged women with the skills and tools to beat hunger through home gardening schemes.  oxfam will be compiling tasty recipes using only vegetables into an online recipe book aimed at raising awareness about the stop hunger start growing campaign.  why only vegetables?  veggies such as eggplant, capsicum and beetroot are now grown by women in countries like sri lanka where families lost everything in the boxing day tsunami.  women such as indrani have started to rebuild their lives and now eat fresh vegetables and even harvest enough vegetables in their home gardens to provide to their villages.

to read more about indrani’s story and other women or to donate to the stop hunger start growing campaign click here.

my recipe is inspired by the flavours of the east and i have topped the curry with pomegranate seeds.  the crimson seeds look like jewels, just like the inspiring women growing their way out of hunger.

what could you cook with your fresh vegetables?


2 tbsp grape seed oil
2 garlic cloves, finely chopped
2cm knob of ginger, finely chopped
2 coriander roots, finely chopped
2 tsp cumin seeds, ground
2 tsp fennel seeds, ground
½ tsp group turmeric
¼ tsp ground cayenne pepper
1 long red chilli, finely chopped
1 large egg plant, cut into 2 cm cubes
600 gm pumpkin, cut into 2 cm cubes
2 cups water
½ cup red lentils
zest and juice of ½ lemon
salt and pepper

to serve, natural greek yoghurt, fresh coriander leaves and pomegranate seeds



place a large saucepan over a medium heat.  heat the grape seed oil in the saucepan and add your garlic, ginger and coriander root.  gently fry until fragrant without colouring (approx 1 min).  add the ground spices and chilli and stir, add the pumpkin and stir to coat in the garlic and spices.  continue to fry until the spices are fragrant and the edges of the pumpkin start to soften.  be careful not to burn the spices.

add the eggplant, water and lentils and stir to combine.  place a lid on the saucepan and allow to simmer for 8-10 minutes.  remove the lid and continue to simmer for a further 3-5 minutes or until the pumpkin and the lentils are cooked through, but not mushy.

stir through the fresh lemon zest and lemon juice and season with salt and pepper.

to serve, divide between bowls and tops with yoghurt, fresh coriander leaves and pomegranate seeds.
handy hint: coriander roots are at the ends of the fresh coriander leaves.  just cut the stalks about 1 cm from the root, rinse and finely chop.



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