Rioja match: Pick a young white Rioja. Its bright citrus lift makes it an ideal partner to the creamy coconut milk in the sauces, and emphasises the freshness of the vegetables. Selected by Sarah Jane Evans MW.
Preparation time: 10 minutes
Cooking time: 20 minutes
3 tbsp sunflower oil
1 aubergine cut in chunks
2 tsp mustard seeds
15 curry leaves
1 onion, finely sliced
4 garlic cloves, finely sliced
1 x 2.5cm piece of ginger, finely sliced
1 green chilli, finely chopped
1 tbsp chilli powder
1 tsp turmeric
750g butternut squash, peeled, deseeded and roughly chopped
2 courgettes, cubed
400ml tin coconut milk
400g tin of chopped tomatoes
400g can of chickpeas, drained and rinsed
100g green beans, trimmed and halved
Handful of coriander
Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 minutes on each side until golden brown and crisp all over. Scoop onto a plate; repeat with more oil and the remaining aubergines. Set the aubergines aside until later.
In the same pan heat the remaining oil and fry the mustard seeds with the curry leaves until the seeds start to pop. Add the onion, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, until softened. Mix together the chilli powder and turmeric with a splash of water, and then stir into the pan. Fry for one minute.
Add the squash, courgette and two tablespoons of the coconut milk and stir until covered with the spice mix. Add the remaining coconut milk and tomatoes. Season to taste.
Bring to the boil and simmer for 20 minutes. Add the aubergine, chickpeas and green beans and continue to cook for a further 5 minutes or until the vegetables are cooked and the sauce is reduced.
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