STIR-FRIED PUMPKIN WITH RED CURRY

1 tablespoon oil
2-3 tablespoons red curry paste
2 onions chopped
650 g pumpkin, peeled and sliced
6 curry leaves
1 1/2 cups coconut milk
3 tablespoons coriander leaves
1 red chili, chopped
100 g Thai pea aubergines (eggplants)
1/2 cup toasted almonds, roughly chopped
Steamed basmati rice

Heat oil in a frypan or wok over medium heat. Add curry paste and onion and cook for 2 minutes. Add pumpkin and stir fry for 3 minutes. Add curry leaves, coconut milk and coriander and allow to simmer slowly for 8 minutes or until pumpkin is soft. Stir through chili, aubergine and almonds, and cook for a further 2 minutes. Serve curry with bowls of steamed basmati rice. 

Serves 4.