Butternut Squash, Aubergine & Sweet Potato Curry

Serves: 6
Calories: 211 Kcal

Let’s be completely honest here, this butternut squash curry recipe is a million miles from being authentic, however, the ingredients combine to create the most mouth-watering, eclectic mix of  flavours that this small fact pales into insignificance in no time.

Ingredients

• 5 small onions (380g – diced very small)
• 5 cloves garlic (chopped)
• 1 whole squash (cubed)
• 1 large sweet potato
• 2 aubergines
• 2 x 400g cans chopped tomato
• 1 tbsp each of cumin, fennel seeds and chilli powder and fresh grated ginger
• 1/2 tbsp each of turmeric, corriander, garam masala and paprika
• Seeds from 20 cardomom pod
• 1 cinnamon stick

Method

1. First make your gravy:-
2. Put about 1 inch of water into a large pan or casserole dish. Heat the water and add the onion and garlic.
3. Once the onion is soft, add all of the spices and stir until they are mixed in then add the chopped tomato.
4. Simmer gently for 20 minutes
5. Now prepare your veg:-
   1. Wrap the sweet potato in foil
   2. Cube the flesh of the squash and wrap in foil parcels
   3. Slice the aubergine (1/2″) then wrap in foil (for best results salt the aubergine slices for 30 mins beforehand)
6. Bake all of the veg at 200ºC for 35 minutes
7. Remove all but the Potato (which you will bake for an extra 30 minutes).
8. Quarted the aubergine and add to the curry gravy.
9. Simmer gently for 30 minutes then add the potato.
10. Simmer for another 10 minutes and serve.