Aubergine and Autumn Vegetable Curry

Name: Aubergine and Autumn Vegetable Curry
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 aubergines medium, cut into 1.5cm cubes; 1 butternut squash cut into 1.5cm cubes; 2 sweet potatoes cut into 1.5cm cubes; 2 carrots cut into 1.5cm rounds; 1 red onion small, sliced into half moons; 1 white onion small, sliced into half moons; 1 can butter beans drained; 1 11/16 cups coconut milk; 1 1/8 cups tomato pasta sauce smooth as possible; 2 1/8 cups chicken stock; 3 garlic gloves, crushed; 2 teaspoons Madras curry powder mild; 2 teaspoons coconut sugar; 2 tablespoons coconut oil odorless; sea salt; black pepper; fresh coriander wholegrain rice

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17Ingredients

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Ingredients

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4 SERVINGS

2 aubergines (medium, cut into 1.5cm cubes)

1 butternut squash (cut into 1.5cm cubes)

2 sweet potatoes (cut into 1.5cm cubes)

2 carrots (cut into 1.5cm rounds)

1 red onion (small, sliced into half moons)

1 white onion (small, sliced into half moons)

1 can butter beans (drained)

400 mL coconut milk

300 grams tomato pasta sauce (smooth as possible)

0.5 liters chicken stock

3 garlic (gloves, crushed)

2 tsp. Madras curry powder (mild)

2 tsp. coconut sugar

2 Tbsp. coconut oil (odorless)

sea salt

black pepper

fresh coriander (wholegrain rice)

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Aubergine and Autumn Vegetable Curry

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