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
Steamed basmati rice
- Put 1 cup of basmati rice on to steam with 2 cups of water.
- 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.
- 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.
- 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.