Aubergine, Butternut Squash and Chickpea Curry


butternut squash, chickpea and aubergine curry

In a moment of ‘trying something new’ on a recent shopping trip, I found myself with two vegetables I knew little about.

But it led to me making this delicious aubergine, butternut squash and chickpea curry – so all was not lost!

I’d eagerly picked up a Butternut Squash and an Aubergine and put them in my shopping basket. I told myself I would make something hearty, filling and healthy with them. There may have been an air of smugness as I passed through the check-out. Perhaps I thought, “Look at me – I buy these vegetables all the time!’.

Several days later they were still staring at me from the refrigerator, and I decided I must do something with them before they became bin buddies.

I thought immediately to make a vegetable curry, and found a great recipe for Aubergine, Butternut Squash and Chickpea Curry. (As it turns out, I also had a tin of chickpeas i’d bought in a similar fashion.)

I followed the recipe almost exactly, only omitting to roast the Butternut Squash, and using extra stock in place of the coconut milk. I have a notion that I am a freestyle cook, I’m not, but I like to play along.

The Perfect Duo?

Butternut Squash

As soon as I started to prepare the Butternut Squash, I remembered exactly why I avoided it. It is quite difficult to peel that tough skin away! If you have any tips, please sent them in!

Although cutting it proved difficult,  the Squash released the loveliest sweet pumpkin-like aromas. I almost felt healthier in that moment. It is a great source of Vitamins A and C, and both vegetables are relatively low fat.

I have great memories of Moussaka, but beyond that, I have little knowledge of Aubergines. I have vague memories of my mother saying they needed to be salted, but a quick Google reassured me that modern day versions need not.

I do remember them having a potential to soak up oil, and not being a fan of oily foods, that may be why i’d avoided them. Aubergines hold little nutritional value, but they make a great substitute for meat in dishes.

The curry, cooked low and slow on the hob was a delight and I can highly recommend it. I cannot guarantee you’ll feel virtuous after eating it, but I won’t tell anyone if you won’t!

Weekend mornings are perfect for Eggs Benedict and Home-made Hollandaise Sauce. Click here to try this recipe. 

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Karlie Simmonds

Karlie has worked in Digital Media for over 10 years, she is passionate about health and wellbeing and lives in Edinburgh with her partner, children, and Pug, Poppy.

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