Aubergine and Squash Curry Recipe


Aubergine and Squash Curry Recipe


Serves 4


5 Minutes Prep Time


20 Minutes Cook


125 Calories

This easy 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.



1 red onion, finely diced

250gms fine chopped spinach

2 cloves of garlic, grated

1-inch piece fresh ginger, grated

Β½ large aubergine, chopped in small chunks

Β½ large butternut, chopped in small chunks

75ml of coconut milk

Olive oil


πŸ”₯ STEP 1
  • Finely chop the onion and grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on low heat for approximately 4 minutes until the mixture turns translucent.
  • πŸƒ Top tip: if you find the mixture sticking to the pan, add a splash of water.
  • πŸ”₯ STEP 2
  • In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! Dice the tomato and add to the sauce.
  • πŸƒ Look out for oils emerging from the mixture, then move onto step 3.
  • πŸ”₯ STEP 3
  • Add the aubergines, butternut squash and spinach to the curry sauce. Add up to 50 ml of water and simmer for 10 minutes add coconut milk to the curry for sweetness, until soft. Keep on a low heat until the curry sauce has thickened.
  • πŸƒ Finish by garnishing with chopped coriander and serve with flat friends, fluffy paratha (tortilla)/Naan

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