Index Meals | Rich and creamy vegetable curry
A delicious Thai recipe for butternut squash and aubergine coconut curry that ticks all the boxes: Gluten and dairy-free, vegetarian and vegan, too.
Aubergine, basil, Basmati rice, Butternut squash, Chickpeas, Coconut milk, Dairyfree, Dairy-free, Dairy free, Glutenfree, Gluten-free, Gluten free, Lime, Red curry paste, Red onion, Vegan, Vegetarian, Vegetable stock
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Rich and creamy vegetable curry

About This Recipe


1 red onion, finely chopped
2 tbsp red curry paste
½ butternut squash, peeled and chopped
1 aubergine, cut into cubes
400ml can of chickpeas, drained and rinsed
400ml can of coconut milk
200ml stock (your preferred type)
Handful of basil leaves, torn, if large
Lime wedges
Steamed basmati rice


  1. Put 1 cup of basmati rice on to steam with 2 cups of water.
  2. Gently fry the onion and the red curry paste until the onion starts to soften. Chop the other vegetables while you wait, then add them to the pan, along with the chick peas, coconut milk and stock.
  3. Simmer over a medium heat until the liquid has all been absorbed and the butternut squash is soft. Remove from the heat and stir in the basil leaves.
  4. Spoon into bowls along with the steamed rice and squeeze over the juice from a wedge of lime. Serve with another wedge on the side.

October 15, 2015

Dairy-free, Gluten-free, Vegan, Vegetarian
Aubergine, Basil, Basmati rice, Butternut squash, Chickpeas, Coconut milk, Lime, Red curry paste, Red onion, Vegetable stock