Roasted squash, aubergine and chickpea curry

lentil dhal

A wonderful vegetarian curry packed full of flavour, rich in fibre and perfect for a simple evening meal.

1 onion diced
1/2 inch of grated ginger
1 clove garlic
1 tin of chick peas (or use cooked dried chickpeas)
1 1/2 cups roasted squash (I used butternut squash)
1 medium sized Aubergine cubed
2 cups spinach
1 tbsp tomato purée
1 carton of UTC creamed coconut
Water or stock to thin
1 tsp cumin
2 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
1 tbsp chopped coriander

how to make it…
Peel and dice the squash and roast it in the oven with some coconut oil. Meanwhile fry the onions in a pan until they become translucent and add the ginger and garlic, minding that they don’t burn. Add the aubergine cubes to the pan and cook through. Next add all of the spices and tomato purée to the pan and cook for a few minutes, ensuring that everything is well coated. Pour in the creamed coconut, chickpeas, spinach and roasted squash and simmer for around 15 minutes on a low heat. Add some water or stock until the desired consistency is reached. Sprinkle with some chopped coriander to serve. Enjoy!

Thanks to Jemma over at Celery and Cupcakes for this delicious recipe.