

Serves 4

5 Minutes Prep Time

20 Minutes Cook

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!
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!