Aubergine & Squash with Coconut
A sweet, rich Thai-style curry with a subtle kick
Serving 2 - 3
1 onion, chopped
3 cloves garlic, chopped
1 inch root ginger, chopped fine
1 red chilli, sliced in rings
2-3 tbls veg oil
1 large aubergine, in 3cm cubes
1 small butternut squash, in 2cm cubes
150g baby sweetcorns
1 small courgette, sliced in rounds
400g tin coconut milk
½ mug frozen peas
soy sauce
salt & pepper
Use 1-2 tbls veg oil to coat the squash and aubergine. Season well, and roast on your oven's highest light for approx. half an hour, until well browned and tender.
In a wok, stir-fry onion and ginger in the remaining 1 tbls oil on your highest light for a minute. Add garlic, chilli, baby corns and courgettes. Stif-fry til browned, adding a generous shake of soy sauce. Pour on the coconut milk and add peas.
Bring briefly to the boil, then let simmer for 5-10 mins or until roast veg are cooked. Then add them to the coconut mixture.
The squash and aubergine should be squishy and tender; the courgettes and baby corns should be slightly crunchy.
Serve with rice. Fresh coriander and wedges of lime are good accompaniment, if you have any.
Good with A cold, crisp dry white wine to cut through the sweetness.