Aubergine Curry

Reached a point in life now where the aubergine emoji is being used for it’s intended purpose. Sad face.

I saw a Netflix documentary recently, Explained: The Future of Meat. Have you seen it? They’re developing all this artificial meat to offer as an alternative because they’re struggling to keep up with demand. I don’t wanna eat that shit. I don’t want my kids to eat that shit either, so, if by some miracle, me cutting out meat from a few meals a week helps (obvs won’t, but it’s nice to feel like you’re doing something, right?), then that’s what I’ll do.

I’m not a huge lover of veg. I think mainly because all I was offered as a kid was boiled-to-fuck runner beans and broccoli. Oh god, and I’ve just remembered that my mum once bought us these chocolate flavoured carrots that she purchased from one of the freezer supermarkets, that you boiled in the bag, in a desperate attempt to get us to eat some vegetables. Safe to say, it didn’t work. It wasn’t really until I started cooking for myself that I realised, vegetables aren’t terrible, it just depends what you do with them.

Last week, I found a member recipe on BBC Good Food for an aubergine and lentil curry (thanks chloedavidson375), which was delicious. However, I’m trying to do my bit for the planet here, and so I think it’s best that I ‘Let London Breathe’, as the TfL adverts suggest, and avoid lentils altogether. I’m sure everyone on the eastbound Central line at rush hour will be grateful.

This week I’ve adapted it and replaced the lentils with my favourite root vegetable, the beautiful butternut squash. Scroll down for the recipe!

Ingredients

1 large aubergine, cut into bitesize pieces

About 300g butternut squash, cut into bitesize pieces

2 x 400g chopped tomatoes

Curry paste – I went with the classic tikka masala

Mango chutney

Cashews – I just chucked the whole 170g bag in

Olive oil, or whatever your preferred cooking oil is

Fresh coriander

0% fat greek yoghurt

Servings – I’m greedy, but I reckon you can get four out of this.

Method

1. Heat some oil in the pan and cook the aubergine until it’s golden and slightly soft. Then remove from the pan and put to one side.

2. Heat some more oil in the pan and cook the squash until it’s golden and slightly soft.

3. Add the curry paste to the pan and stir, then remove from the heat and add the chopped tomatoes.

4. Add the aubergine back to the pan, along with a couple of tablespoons of mango chutney.

5. Chuck in the cashews, as many as you like. I love nuts in a curry so I just shoved the whole bag in. Bring to the boil for a bit, then simmer for 20-30 mins, stirring occasionally.

6. Serve with wholegrain basmati, a dollop of yoghurt (not pictured here, because I forgot to pick some up), and some fresh coriander.

Fucking delicious!