Squash and aubergine curry

I had originally intended to go a green curry but I was a few ingredients short, after a cupboard raid I decided on a veggie curry! Not something I usually try but the flavour blend of Asian and Indian is beautiful. It keeps really well in the fridge too.

Ingredients

Serves 4

vegetable oil
1 large aubergine, quartered lengthways then halved
1 large butternut squash, skin removed, chopped into chunks
400ml can of coconut milk
300ml vegetable stock
2 large onions, finely chopped
2 garlic cloves, roughly chopped
a thumb-sized piece ginger , peeled and roughly chopped
1 stalk lemongrass woody outer leaves removed and chopped
2 red chillies seeds removed and chopped
coriander stalks from a large bunch, roughly chopped use the leaves to garnish
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric




Method
Sweat the onions down in a little oil until soft but not coloured.
Add the garlic, ginger, lemongrass stalk and chilli and stir to combine.
Fry the aubergine in another pan in oil, make sure the pan is very hot to ensure the aubergine fries and doesn't soak up the oil.
Back to the pan with the onions in, add the spices, turn the heat up and fry for a minute or so, stirring constantly so the spices dont burn.
Add the chopped butternut squash, the fried aubergine.
Add some salt and pepper, keep the heat high and add the coconut milk and the vegetable stock.
Simmer with a lid on for around 45 minutes.
Simmer without a lid on until desired consistency is reached. The longer you leave it the thicker it will be.
Add the coriander stalks to the curry just before serving and stir them in.
Serve with the leaves of the coriander thrown over and some fragrant steamed rice.