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.
SHARE THIS RECIPE
Ingredients
1 red onion, finely diced
250gms fine chopped spinach
2 cloves of garlic, grated
1-inch piece fresh ginger, grated
½ large aubergine, chopped in small chunks
½ large butternut, chopped in small chunks
75ml of coconut milk
Olive oil
Directions
🔥 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.
- 🍃 Top tip: if you find the mixture sticking to the pan, add a splash of water.
- 🔥 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.
- 🍃 Look out for oils emerging from the mixture, then move onto step 3.
- 🔥 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.
- 🍃 Finish by garnishing with chopped coriander and serve with flat friends, fluffy paratha (tortilla)/Naan
FANCY 10% off?
Get recipes straight to your inbox and 10% off your first order*
*Excludes discounted items
10% Off Your First Bang
Be the first to receive our newest Offers & Recipes
We respect your privacy and promise never to share your information with third parties