Ingredients
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1 butternut squash, peeled and 2 cm dice
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1 (400 g) can chickpeas
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2 garlic cloves, crushed
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1/2 inch gingerroot, chopped
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400 g chopped tomatoes
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200 ml coconut cream
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4 tablespoons chopped fresh coriander
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3 tablespoons olive oil
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2 red onions, roughly chopped
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2 red peppers, diced
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1 red chili pepper, deseeded and chopped
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1 aubergine, chopped
Instructions
- Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
- Meanwhile begin making the sauce.
- Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
- Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
- Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
- When the veg is ready add the veg and the chickpeas to the sauce and heat through.