Chickpea, aubergine and squash curry

Name: Chickpea, aubergine and squash curry
Cook time: 30 minutes
Total time: 30 minutes
Yield: 2
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

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

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Healthy Diet

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