Brazilian Vegetable Curry With Spicy Tomato And Coconut Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 butternut squash, peeled and 2 cm dice
• 2 red onions, roughly chopped
• 1 aubergine, chopped
• 2 red peppers, diced
• 1 (400 g) can chickpeas
• 2 garlic cloves, crushed
• 1/2 inch gingerroot, chopped
• 1 red chili pepper, deseeded and chopped
• 400 g chopped tomatoes
• 200 ml coconut cream
• 4 tablespoons chopped fresh coriander
• 3 tablespoons olive oil

Recipe

• 1 toss veg in a roasting tin with 2 tbsp of the the oil. roast at 200c for 40 minutes.
• 2 meanwhile begin making the sauce.
• 3 put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
• 4 heat the remaining oil and fry the onion paste until the onions have softened. add the tomatoes and simmer for 10 minutes.
• 5 add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
• 6 when the veg is ready add the veg and the chickpeas to the sauce and heat through.