Hands down one of the tastiest curry dishes. Simple to make and packed full of veggies creating lots of texture,flavour and colour.
1 tablespoon olive oil
1 large onion – peeled and chopped
1 large garlic clove – peeled and chopped
1 teaspoon smoked paprika
200g good quality red curry paste ( or go ahead and make your own if you’re feeling like it!)
1/2 Aubergine – chopped into chunks
300g Butternut squash (the narrow head part) – peeled and cut into chunks
1 red pepper – chopped and deseeded
1 can chickpeas
1 can coconut cream
2 handfuls spinach leaves
1 bunch fresh coriander – chopped
1. Heat the oil in a large pan and fry off the onions and garlic until soft. Add in the Aubergines, paprika and curry paste and stir well until everything is coated. Allow to fry off for 5 minutes.
2. Next, tip in all the other ingredients, apart from the spinach and coriander. If the sauce looks too thin for your liking, half fill the coconut cream can with water and pour in. Clamp on a lid and simmer for 20-30 minutes. Give everything a stir occasionally.
3. Add the spinach leaves and coriander on top of the curry and put the lid back on for 5 minutes, allowing the spinach to steam. Then give the curry a good mix incorporating the spinach and coriander thoroughly.
4. Serve up and add a sprinkle of fresh coriander to serve if you wish. Enjoy!