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.
Instructions
- 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.
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- View Grill Skill for setting up your Weber Q for Direct Cooking
- View Grill Skill for setting up your Wood Pellet Barbecue or Smoker for Direct Cooking
- 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).
- 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.
Spice Mix
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