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Chickpea, aubergine and squash curry
A quick and easy mid-week dinner that's bursting with flavour
Ingredients
- 1 tsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 small aubergine, cut into chunks
- 1/2 butternut squash, deseeded, peeled and cut into bite sized chunks
- 400g chickpeas, drained
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp chilli powder
- Juice of 1/2 lime
- 1 can chopped tomatoes
- 1/2 can coconut milk
This curry not only tastes great but looks great too. Vibrant vegetables and fragrant spices makes this a warming and delicious curry to serve. Plus, it's suitable for vegan and gluten-free diets – hoorah!
Step 1
Heat the oil in a large deep pan over a medium heat
Step 2
Add the onion and garlic, frying until golden and fragrant
Step 3
Stir in the aubergine, butternut squash and all the herbs, spices, seasoning and lime juice, cooking and stirring continuously over a medium heat for five minutes
Step 4
Add the chopped tomatoes, chickpeas and coconut milk, bring to the boil and simmer for 20 minutes until the squash and aubergine have softened
Step 5
Meanwhile, prepare the rice according to packet instructions then drain
Step 6
Serve with rice then spoon over the curry. Garnish with fresh coriander then enjoy.
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