Pumpkin and Eggplant Curry

Ingredients:

• 450-600 g peeled butternut squash or regular pumpkin, cut into small pieces
• 1 eggplant (450-570 g), cut into small cubes
• 3-4 plum tomatoes (about 400 g)
• 2 tablespoons olive oil, plus extra for drizzling
• Grated nutmeg
• 2 small red bell peppers (remove seeds, cut into quarters lengthwise, then thinly sliced)
• 2 small or 1 large onion, cut lengthwise into 4 pieces, thinly sliced
• 4 chopped garlic cloves
• 1 piece (2.5 cm) fresh ginger root, peeled and grated
• 2 tablespoons curry powder
• 1 tbsp chili powder
• 1 teaspoon ground cardamom
• 1/2 cup mango chutney, plus a little for serving
• 2 cups chicken broth
• Cook rice, red or brown, according to package directions
• Zest and juice of 1 lime
• 1 bunch green onions, thinly sliced

Preparation:

1. Using a sharp knife, make a cross in the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water to cool. Peel, halve, then slice and set aside.
2. Preheat oven to 220°C.
   
   Toss the pumpkin with a little olive oil and season with salt, pepper, and nutmeg. Arrange the pumpkin pieces on a baking sheet and roast for 25-30 minutes, until tender and golden brown around the edges.
3. Heat 2 tablespoons of olive oil in a large skillet with a tight-fitting lid. Add the peppers, onion, garlic, ginger, and season with salt and pepper. Steam the vegetables for a few minutes, then add the eggplant. curry, chili powder and cardamom. Stir, toasting and combining the ingredients.
   
   Then cover and cook for 12-15 minutes, stirring occasionally, until the eggplant is tender. Stir in the roasted pumpkin, tomatoes, chutney, and broth. Cool and refrigerate for later use.
4. If serving immediately, begin cooking the rice a few minutes after placing the pumpkin in the oven. Alternatively, reheat the prepared curry over medium heat, stirring occasionally, 15 minutes after the rice has started cooking. To cook the rice, follow the package directions. Before adding the rice, add lime zest or leaves to the water. When the rice is done, fluff it with a fork, then add the green onions and lime juice.
   
   Serve the curry over a bed of lime-and-scallion-seasoned rice, with the chutney in a separate bowl.
   
   Another variation of this dish is, Vegetable curry.