Gluten-free | Wheat-free | Dairy-free | Vegan | Vegetarian
Nutrients per serving:
Heat the oil in a large deep pan.
Add the onion and garlic and cook for a few minutes.
Stir in the aubergine, butternut squash and all the herbs, spices, seasoning and lime juice, cooking and stirring continuously over a medium heat for 5 minutes.
Add the chopped tomatoes, chickpeas and coconut milk, bring to the boil and simmer for 20 minutes until the squash and aubergine have softened.
Meanwhile prepare the rice according to packet instructions then drain.
Serve out a portion of rice per plate then spoon over the curry. Garnish with fresh coriander then enjoy!
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Curated by www.spamellab.com