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Heat the oil in a large deep pan over a medium heat
Add the onion and garlic, frying until golden and fragrant
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
Add the chopped tomatoes, chickpeas and coconut milk, bring to the boil and simmer for 20 minutes until the squash and aubergine have softened
Meanwhile, prepare the rice according to packet instructions then drain
Serve with rice then spoon over the curry. Garnish with fresh coriander then enjoy.