Vegan Eggplant Butternut Squash Curry Recipe
By Earth of Maria
👩🍳Cook Time: 30 mins
1 medium onion, chopped
1 1-inch piece ginger, peeled and grated
2 cloves garlic, chopped or minced
1/2 medium aubergine, chopped
2 cups mushrooms, chopped
2 tbsp tomato paste
1 tsp smoked paprika
1.5 cups butternut squash, cubed
3/4 cup coconut milk
1/2 cup chopped tomatoes
1/2 cup vegetable broth
1.5 tbsp curry paste, ensure vegan
1 tsp turmeric
1/2 tsp salt, or to taste
black pepper, to taste
2 cups spinach
1Add the onion, ginger and garlic to a large non-stick frying pan or saucepan. Sauté over a medium-high heat for 2-3 minutes, until fragrant
2Add the eggplant, mushrooms, tomato paste and smoked paprika. Stir to coat the vegetables, then continue to cook and stir frequently for a further 4-5 minutes, until the vegetables had softened
3Add the butternut squash and pour in the coconut milk, chopped tomatoes and vegetable stock. Stir through the curry paste, lower the heat to medium and simmer for around 15-20 minutes, stirring frequently, until the butternut squash is cooked through.
4At the last minute, add the turmeric, salt, black pepper and spinach. Stir until the spinach wilts, and you're ready to serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.