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, stif-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.

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This slow roast aubergine goes good with a nice fresh salad. It's also very good as a side dish to accompany a stir-fry, such as Tofu & Oyster Mushrooms.

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