Squash Curry

Aubergine & Squash Smash

The sun was slung low in the sky, heavy and gently scattering its’ fading glow, as if sympathising with the weary shoulders of the commuters I shared the train coach with. Less triumphant than its summer demeanour, softer and somehow more interesting. In perfect synchrony with nature, the trees hung heavy with yellowing leaves, getting ready to shed their vigour in favour of russet and tobacco tones. It’s perhaps my favourite season in Britain, certainly the most appealing as everything is just on the turn, the light is beautiful, the morning air can smell earthy and woody and the harvest is jubilant with pumpkin, butternut squash, potatoes and blackberries.

I’m seduced by the smell of wood smoke and the way it pings me back to scenes of rural life in villages across the Indian subcontinent where food is cooked across an open fire. Warming, smoky and fragrant, it’s the inspiration for this Aubergine and Butternut Squash curry, it’s taste of village life in South East Asia…try it, it’ll transport you in a single mouthful.

Serves 4

  • 1 tbs coconut oil
  • 1 white onion, diced
  • 1 thumbsized knob of ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 4 cardamom pods
  • 3 whole cloves
  • 1 long red chilli, diced finely
  • 250g butternut squash diced
  • 1 tin of chopped tomatoes
  • ½ medium aubergine, diced into large pieces
  • 120ml water
  • 40g sultanas
  • 1 tbs curry powder
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • Pinch of salt
  • Chopped coriander for dressing
Aubergine and Squash Curry

How To Make Aubergine & Squash Curry 

Step 1
Crush the cloves and cardamom pods to bust them open.

Step 2
In a large frying pan heat the coconut oil over medium heat. Saute the onion, garlic and ginger until the onion becomes soft and transparent. Add the cloves and cardamom pods and sauté for a minute until you can smell their aroma.

Step 3
Add the tinned tomatoes, pumpkin, aubergine, sultanas, remaining spices, chilli, salt and water and pop a lid onto the frying pan. Turn the heat down and simmer for around 30 minutes or until the aubergine and pumpkin has become tender.

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