Aubergine and Squash Curry
Aubergine and Squash Curry
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Serves 4

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5 Minutes Prep Time

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20 Minutes Cook

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125 Calories

This easy, vegan curry recipe is a vibrant mix of aubergine and butternut squash gently infused in a mild coconut sauce. Serve with fragrant rice, topped with a sprinkle of spinach for an extra special Bangladeshi dish!

Ingredients

    • 250g Baby Spinach
    • ½ Large Aubergine,
    • ½ Large Butternut Squash
    • 75ml Coconut Milk
Bhuna Curry Kit

Nutrition Facts

  • Serving Size: 1 serving (100g)

    Calories per serving: 125

    Protien: 6g

    Fat: 1g

    Carbs: 55g

    Sugar: 12g

Recipe

Step 1

Soak it!

Using our quick and easy Onion, Garlic and Ginger mix –

Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.

Dice the aubergine and squash and set aside for later.

If you prefer fresh –

Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it!

In a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.

Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture and continue to cook until you see oils emerging from the sauce.

Step 3

Make it yours!

Add the chopped aubergine and squash  to the pan, raising the heat for approximately 3 minutes. Stir constantly to combine.

Afterwards, add up to 100ml of hot water, lower the heat, cover the pan and allow to simmer for a further 10-15 minutes until all of the additions are cooked through.

Stir through the spinach, allowing it to soften and mix into the sauce.

Serve with rice or naan, and enjoy!