A quick & easy mid-week dinner that's bursting with spices & flavour. Suitable for vegans, vegetarians & those following a gluten, wheat or dairy free diet.
This curry not only tastes great but looks great too! Vibrant vegetables and fragrant spices makes this a warming and delicious curry to serve.
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 with rice then spoon over the curry. Garnish with fresh coriander then enjoy!