Recipe // Aubergine, Sweet Potato and Squash Curry 

Since I set myself the challenge of following a Pescetarian diet I haven’t missed meat but I’ve really been craving a huge, fattening curry.

My old choice would have been a chicken tikka masala but now I’m open to new veggie-filled recipes! After a quick search on the Good Food website, which is an absolute gold mine, I stumbled across this recipe!


Combining a handful of my favourite ingredients and after a quick trip to Aldi, I was good to go.

So what do you need?

  • 1 aubergine cubed
  • 2 sweet potatoes cubed
  • 1 butternut squash cubed
  • 1 onion
  • Passata
  • Coconut milk
  • Curry powder / turmeric


  
I marinaded the sweet potatoes, squash and aubergine and then roasted in the oven for 30 minutes.

In a frying pan I gently fried the onions and then added the passata and coconut milk. I then added the veg to the same pan and left to boil.

And because I wanted that real ‘trip to the Indian’ experience I’ve been missing, I ate it with boiled rice and a slice of garlic naan on the side. Oh and a dollop of greek yoghurt on top too.

The flavours tasted delicious and thanks to all the veg it’s not that naughty. The perfect Saturday night fake away!

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3 Comments Add yours

  1. That sounds so simple and looks so delicious!

    1. Ruth Writes says:

      It really is, plus it makes loads for leftovers too. I’d really recommend giving it a go! X

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