Vegan Eggplant Butternut Squash Curry

Vegan Eggplant Butternut Squash Curry Recipe

By Earth of Maria

👩‍🍳Cook Time: 30 mins

Ingredients

▢ 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

Instructions

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.

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