• 1/2 tbsp oil
  • 1/2 onion , roughly chopped
  • 250g butternut squash, chopped into small chunks
  • 1/2 aubergine , trimmed and chopped into chunks
  • 125g mushrooms
  • Big handful of fresh spinach
  • 1-2 tbsp M&S Tikka curry paste
  • 75ml vegetable stock/water
  • 200ml can reduced-fat coconut milk
  • chopped fresh coriander

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:

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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.

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

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Stir in the curry paste

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

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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.

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