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1
Cut off the skin, remove the centres of the pumpkin, and cut into chunks.
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2
Lay the pumpkin pieces on a baking sheet lined with cooking/parchment paper. Toss with some extra virgin olive oil, and pop the baking sheet into a pre-heated oven of 220 deg C for about 15 mins or until golden brown.
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3
Cut the eggplant into large chunks too. They will shrink when they are cooked.
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4
Cut the onions into big chunks and roughly chop up the garlic cloves.
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5
Trim off the ends of the french beans and cut them into half.
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6
Heat 2 C of vegetable oil till smoking hot in a pot. Add the eggplant and fry till they are brown and about 70% cooked. Stir occasionally. When they are ready, remove the fried eggplant pieces from the oil, drain well and set aside.
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7
By now the pumpkin should be done. Remove from the oven, and set aside.
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8
Pour away the oil in the pot and return the pot to the stove. Add the onions and garlic and stir fry for a minute.
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9
Add 6 to 7 tablespoons of curry paste to the onions+garlic mixture, which should by now smell really wonderful. Stir fry for a minute.
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10
Add 1 tablespoon of oyster sauce and 2 tablespoons of Shaoxing Huatiao rice wine. Mix thoroughly with the other ingredients in pot.
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11
Add 1 cup of water. Stir it in and allow the mixture to simmer for a few seconds.
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12
Add the coconut cream. I used Kara Coconut Cream. Cream, not milk. Add 1 tablespoon of sugar.
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13
Allow the mixture to come to a boil. Then add in the vegetables in this order - french beans, pumpkin and the eggplant that was set aside earlier.
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14
Drain the chickpeas and pineapple. Add 1/2 cup of chickpeas to the mixture. Add 1 cup of pineapple. We really like pineapple in this curry. I usually add in the whole lot from one can.
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15
Stir the mixture gently and cook in medium heat for about 5 minutes or until all ingredients are heated through and cooked.
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16
Garnish with fried onions and serve with rice. Yum!
