Indian cuisine is great for vegetarians because vegetarian dishes seems to be what they do best! This is my all time favorite, great for colder months - classic autumn flavor. We made it already like 100 times. Its three main ingredients aubergine, butternut squash and chickpea have really healthy properties. Aubergines are a good source of potassium and fibre, while butternut is a good source of vitamins, minerals and chickpeas being a good source of proteins and antioxidants. As well curry powder, which  is a mixture of several spices is believed to aid with detoxification, improves digestion and may prevent certain types of disease. Tastes best with fresh pita bread. Eat reasonably and stay warm!

Adapted from Irish Independent, lifestyle, food&wine section (2006)

Aubergine, Butternut Squash and Chickpea Curry

for 4 portions:

  • 100ml  oil 
  • 2 aubergines, (about 500g) 
  • 2 onions
  • 1 butternut squash
  • 3 cloves of garlic
  • 1x4cm piece fresh ginger
  • 1 red chilli pepper
  • 1 green chilli pepper
  • 3 tsp ground coriander
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground cinnamon
  • 450 ml water
  • 410g can of chickpeas, drained
  • 250ml plain yogurt
  • salt and black pepper
  • coriander leaves, to garnish

Heat half of the oil in a large saucepan and fry the aubergines on all sides. Remove from the pan and heat the remaining oil, then chop and fry the onions and deseeded and cubed butternut squash until lightly browned, put aside.

Next add the pressed garlic, finely chopped ginger, chopped chillies, coriander, turmeric, cumin and cinnamon and continue to fry for a further minute before seasoning with salt and pepper. Pour on the water and stir.

Add the chickpeas (drained) with the aubergines and butternut and yoghurt, cover and put aside for all the flavors to blend togather. Than you can reheat it before serving. This curry tastes best the following day.