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!
So what do you need?
- 1 aubergine cubed
- 2 sweet potatoes cubed
- 1 butternut squash cubed
- 1 onion
- Coconut milk
- Curry powder / turmeric
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!