Aubergine, Butternut Squash and Chickpea Curry

Aubergine, Butternut Squash and Chickpea Curry

Serves 8

  • 5 tbsp vegetable or sunflower oil
  • 2 small aubergines, cut into 1cm chunks
  • 2 onions, diced
  • 1 butternut squash, peeled, deseeded and cut into 1½ cm cubes
  • 3 cloves of garlic, crushed
  • 2 tbsp fresh ginger, grated
  • 1 red chilli pepper, deseeded and cut into strips
  • 1 green chilli, deseeded and cut into strips
  • 3 tsp ground coriander
  • 2 tsp turmeric
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • 1½ tsp salt 
  • 1 tsp sugar
  • Black pepper, as needed
  • 200ml vegetable stock
  • 410g can chickpeas with liquid 
  • 125g wholemeal flour
  • 100ml water
  • 1 tsp melted ghee or clarified butter
  • 300g plain yogurt
  • Fresh coriander leaves, as needed

Preparation time: 30 mins. Cooking time: 1 hour 12 mins.

  1. Heat 3 tbsp oil in a large sauté pan. When hot, add the aubergine and stir fry for about five minutes until starting to colour. 
  2. Remove aubergine from the pan and heat 2 tbsp oil, add the onions and butternut squash and stir fry for 5 minutes until lightly browned.
  3. Add the garlic, ginger, chillies, coriander, turmeric, cumin, cinnamon and chilli powder and continue to fry for a further minute. 
  4. Add salt, sugar, pepper, stock, chickpeas and aubergines, stir, cover and bring up to the boil.
  5. Transfer to the oven. CAST OVEN: floor grid placed on floor of simmering oven. FAN OVEN: preheated to B1/130oC/275oF for about 50 minutes until the vegetables are tender. 
  6. Place the flour and salt into a bowl. Stir in the ghee and water and mix into a stiff dough. Allow to stand for 10 minutes.
  7. Lightly knead the dough. Divide into 8 balls and roll each ball into a round or oval shape, approximately 6 cm.  
  8. Cook for just a few minutes directly on the lightly oiled AGA simmering plate, hotplate on simmering setting or lightly oiled non-stick frying pan on induction hob on high.
  9. Turn once the underside is coloured. When done, wrap in a clean tea towel to keep warm until ready to serve.
  10. Remove the curry from the oven and allow to cool slightly, then stir in the yogurt and season to taste.
  11.  Serve garnished with coriander leaves, accompanied by chapati and/or rice.
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