One pot mushroom, aubergine and butternut squash curry (vegan)

So for this recipe based on this I made a couple of large-ish changes, mainly replacing the potatoes with butternut squash, and specifying tikka curry paste (but if you make your own, one with lots of garlic and tomato puree) – the one from Marks and Spencer is the tastiest this recipe has been. I also rarely add stock, because making 75ml with a cube is HARD. Use posh proper stock from a bag thing if you can, but otherwise just slosh water around your coconut milk container/jug and that should be enough, don’t add too much, it really doesn’t need it. It was tastiest when I had some spinach to hand, too, so chuck in some of that.

Also, you all know how to make perfect rice, right? I hit it recently. Just in case: 50g rice per person, 110ml water per person, rinse the rice to fuck, then put water/rice in a LIDDED pan. Never take the lid off once boiling, wait until the water has just nearly boiled away, take off heat and leave with lid on for 8-10 mins. Start it at the same time you start on the onions for this recipe and it’ll be just right.

ONE POT MUSHROOM AUBERGINE AND BUTTERNUT SQUASH CURRY.

Prep Time: 10 mins | Cook Time: 20 mins | Servings: 2
Nutritional Info: 212kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, sugar 5g, salt 0.71 g. With 50g of rice (before cooking) and a spoonful of soya yogurt and mango chutney you’re looking at 451 kcal.

Ingredients:

WHATWHENHOW:

Heat the oil in a large saucepan, add the onion and squash.Fry over a low heat for 5 mins until the squash starts to soften.

Add the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste

then pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the squash is tender.

Add the spinach if you have it (I didn’t this time :( ), wilt. Then serve with Perfect Rice, either stir through or sprinkle with the coriander and add a dollop of soya yogurt and mango chutney on the side. Mmm.