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Aubergine, Butternut Squash and Chickpea Curry

Aubergine, Butternut Squash and Chickpea Curry

100ml (3½ fl oz) oil

2 aubergines, about 500g (1 lb 2 oz), cubed

2 onions, chopped

1 butternut squash, peeled, deseeded and cubed

3 cloves of garlic, puréed

1 x 4cm (1½ inch) fresh ginger, finely chopped

1 red chilli pepper, deseeded and cut into strips

1 green chilli pepper, deseeded and cut into strips

3 tsp ground coriander

2 tsp turmeric

2 tsp cumin seeds

1 tsp ground cinnamon

200ml (7 fl oz) water


1 x 410g can of chickpeas, drained

300g (10 fl oz) plain yogurt

Salt and black pepper

Garnish
Fresh coriander leaves

Serves 4

Method
Heat a third of the oil in a large saucepan and fry the aubergine on all sides. Remove from the pan and heat the remaining oil, then fry the onions and butternut squash until lightly browned then add the garlic, ginger, chillies, coriander, turmeric, cumin and cinnamon, continue to fry for a further minute. Season. Pour on the water and stir. Add the chickpeas with the aubergines and yogurt, cover and bring up to the boil, stir.

2, 3 and 4 Oven AGA
Transfer to the Simmering Oven for about 50 minutes until the vegetables are tender. Season to taste and serve garnished with coriander leaves, accompanied by chapati or rice. Chapati – heat on the Simmering Plate. Use ready made or to make your own. Mix 125g of chapati flour (a fine wholemeal flour) with 100ml water, 1 tsp melted ghee (or clarified butter) and ½ tsp salt into a dough. Leave to rest for 10 minutes and roll out into 10 x 15cm (6 inch) circles and cook on the Simmering Plate, which has been lightly oiled.

Conventional cooking
Cook the curry on the hob. The chapattis can be made in a frying pan.

 

If you like this recipe, you may also like Roasted Meditteranean Vegetables

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