Pumpkin, Banana, and Chick Pea Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
1 tsp Fresh Ginger
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cinnamon

400g Pumpkin or other Winter Squash
200g Tomatoes
250g Chick Pea
250g Banana

Prepare rice. Heat oil in a wok. Cook onion and garlic until soft. Add ginger and all spices and cook a minute until aromatic. Add pumpkin and stir fry a few minutes. Add tomatoes, chick peas, and banana. Cook for five minutes until fully cooked and vegetables are soft. Serve over rice.

Yield: Approx. 1700g

Baingan Bharta

300g Jasmine or Basmati Rice (600g cooked)
300g Water

1 tsp Mustard Seeds
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
0.5 tsp Cayenne
0.5 tsp Garam Masala
Salt and Pepper to taste

500g Eggplant
150g Onions
100g Peppers
2 Cloves Garlic
1" Fresh Ginger
200g Tomato
125g Yogurt

Prepare rice. Roast eggplant for about 20 minutes. Heat oil in a wok. Splutter mustard seeds. Add onions, pepper, and garlic and stir fry until soft. Add ginger and spices and cook a few minutes. Add eggplant and tomatoes and cook a few more minutes. Stir in yogurt and cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1675g