Squash and aubergine curry

Method

1 Heat the oil in a saucepan over a medium heat and cook the onion until soft and golden. Stir in the curry paste and garlic, and cook for a few minutes until fragrant. Add the squash and aubergine, and stir to coat with the onion and paste, then gradually pour in the stock or water and add the tomatoes. Stir in the tomato purée and season to taste. Bring to the boil over a high heat, then cover and reduce the heat to low. Simmer for 15-20min, until the squash and aubergine are tender.

2 Stir in the chickpeas and simmer for 10min until piping hot. Season to taste before serving in warmed bowls with coriander, rice and poppadums.

Cook's notes

You can get different types of squash throughout the year, ranging from courgettes and marrow in the summer, to pumpkin in the autumn, and acorn, butternut and kabocha in winter. Soft summer squashes are more watery than the hard-skinned winter varieties, so therefore may require less cooking time.

Tomato-based Rogan Josh curry paste works well with this recipe, but if you like a really hot curry, use a Madras paste.