I added numerous spices to create a curry that had a nice level of spice to contrast with the sweetness of the butternut squash. This curry keeps well in the fridge for 3 days. Easy to make, super delicious and slimming friendly too! Watch the pan doesn’t get too dry – add a splash of vegetable stock if it does. Stir all together. I love roasted eggplant and I love squash, so this sounds like a winning combination! 5. Stir and continue to cook on a low-medium heat for about 5-10 minutes. Courgette and aubergine recipes. I have kept the spices very simple on purpose because I know not everyone has access to a massive spice collection. This curry is delicious on its own, maybe with some naan or flatbread on the side. This curry keeps well in the fridge for 3 days. 1. By using this website you agree with our Cookie Policy. Bring  everything to a rolling simmer then reduce the heat and cook for 30 -35 minutes, stirring occasionally, until the sauce thickens and vegetables are cooked through. What web host are you the use of? Meanwhile heat a griddle pan and spray with cooking spray. Your email address will not be published. You can even use it as a jacket potato filling or in wrap. Save my name, email, and website in this browser for the next time I comment. The halloumi, which is optional, CAN be high in salt and fat so it is best used a bit sparingly and eaten in moderation. After this, combine your vegetable stock with the boiling water and pour into your curry. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down. Add the chickpeas, aubergine (eggplant), courgette (zucchini), chopped tomatoes, whole chilli and stock. I used reduced fat halloumi, 45g is allowed as an extra on SW. There’s no heavy oil or ghee since I have used an olive oil spray and so this recipe is suitable for popular weight loss plans like Weight Watchers and Slimming World. When you have poured this in, add in your butternut squash, aubergine and 2 tins of tomatoes. I can’t wait to see your take on it! When there are 5 minutes left for the lentils to cook, add the onion into a frying pan on a medium heat and fry for 3-4 minutes, or until golden. Drizzle with 2 tbsp oil, and then add into the oven to cook for the next 20 minutes. Pour in your onion and cumin seed mixture and stir. This hearty vegetable curry recipe is packed with aubergine, courgette, chickpeas and topped with grilled halloumi. Thank you , Great blog here! When the season changes, I prefer to eat more filling, comforting meals. This recipe is bulked up to make a heartier, more substantial curry by adding in red lentils. Add them into a pan with the 3 cups water and a pinch of salt. Cut into bite sized cubes. Start by frying the onions. Mist a large lidded casserole dish with olive oil spray (or use a little olive … Oh and by the way, if you take the halloumi out and this becomes a. Pan fry the halloumi over high heat for about 3 minutes per side until golden. Then add in your 1 tbsp cumin seeds and fry for a further minute. In the meantime, cook your lentils. Bring everything to a rolling simmer then reduce the heat and cook for 30 minutes, stirring occasionally, until the sauce thickens. Add the tomato purée and bay leaves and stir to combine. Comment document.getElementById("comment").setAttribute( "id", "a5d665d4330de9e937e9d776874960e3" );document.getElementById("cad3d21a39").setAttribute( "id", "comment" ); Hi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post. Please select all the ways you would like to hear from Harriet Emily: You can unsubscribe at any time by clicking the link in the footer of our emails. Add in a generous pinch of salt and pepper, stir and cook for a final couple of minutes before serving with rice or whatever else you like. Serve it over rice, cauliflower rice or couscous for a truly filling meal! Cook over low heat for 5-7 minutes, stirring frequently. It can also be frozen for up to two months (without the halloumi). Your email address will not be published. Add lime juice and check the seasoning – there shouldn’t be any need for salt but add freshly ground pepper and a pinch chilli flakes and serve. Discard the bay leaves and whole chilli. Meanwhile heat a griddle pan and spray with Frylight. « Macaroni and Cheese | Slimming Friendly, Rhubarb Crumble with Oat Crumble Topping ». Required fields are marked *. To help you also grow fond of aubergine, I decided to pair one with a butternut squash and make this delicious curry. 7. 4. If you like your curries hot you can use Madras powder or a teaspoon of cayenne pepper. Stir in the ginger, garlic, Garam Masala, sugar or sweetener and salt. Required fields are marked *. This vegetarian curry is great for feeding a group of mates on a budget, or make a batch to freeze. Ahh I totally forgot it had a different name! In the meantime, cook your lentils. 123 ratings 4.6 out of 5 star rating. For information about our privacy practices, please visit our Privacy Policy page. If you are looking for a vegetarian curry recipe that is, Then you have come to the right place my friends! I desire my web site loaded up as fast as yours lol, Your email address will not be published. Peel, then chop into smaller, bite sized chunks. 6. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place! Always reheat leftovers until piping hot all the way through before serving. When cooked right, aubergines can have a crunchy, gooey, irresistible texture. 2. Oh and by the way, if you take the halloumi out and this becomes a vegan curry – it is as simple as that. Stir the halloumi into the curry and add a good handful of fresh coriander, using your hands to tear it. This recipe started life as an Indian-inspired aubergine curry then I added ALL THE VEGETABLES, chickpeas and halloumi…. Chop your butternut squash into large chunks. However, the more you cook with  the tricky vegetable, the more you grow to love it. Add into the oven and cook for 25 minutes. In a large wide pan, dry fry the peanuts or cashews for a few minutes to HAVE YOU MADE MY VEGGIE CURRY?Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. Now, the water from the lentils should have almost completely reduced. 1 tbsp vegetable stock powder (I used bouillon) + 1 cup (250ml) boiling water. February 6, 2020 by Lucy Parissi Leave a Comment. This is a fairly simple recipe to make, it just takes some time for the lentils to cook and to prepare and roast your vegetables at beginning. By this time, your butternut squash and aubergine should have cooked. It is loaded – and I mean PACKED – with veggies: onions, aubergines, courgettes, tomatoes…. One serving is around 300 calories (without sides), 10 WeightWatchers SmartPoints and FREE on Slim World provided the cheese is part of your daily allowance. Can I get your associate link in your host? Instructions 1. I had to look up an aubergine, and was surprised to learn that it’s an eggplant! Also your website a lot up very fast! Now, pour this mixture into a large wok/pan. As the lentils cook, peel and finely chop your onion. Filed Under: Curries, Slimming Friendly Recipes Tagged With: vegetarian, Your email address will not be published. Me too, they’re definitely two of my favourite vegetables! Place onto a medium heat and cook for 25 minutes, allowing the water to reduce. Cut into bite sized cubes. This curry is delicious on its own, maybe with some naan or flatbread on the side. 8. Add the chickpeas, aubergine, courgette, chopped tomatoes, whole chilli and stock. It can also be frozen for up to two months (. I sometimes add a dollop of fat-free yoghurt as well. After that, its just stirring in wonderful flavours, and allowing them to stew and develop until you are ready to serve. Add them into a pan with the 3 cups water and a … Vegetable curry for a crowd. Remove from the heat, and then set aside briefly. Drizzle a baking tray with oil, and then scatter your butternut squash pieces, and top with salt and pepper to taste. READ MORE. Mist a large lidded casserole dish with olive oil spray (or use a little olive oil). Halloumi over high heat for about 3 minutes per side until golden oh by! Have come to the right place time I Comment … February 6, 2020 by Parissi. A Comment stock if it does pan doesn ’ t get too dry – add a of... Or make a batch to freeze right, aubergines can have a crunchy, gooey, irresistible texture if., then chop into smaller, bite sized squares, and website in this browser for roasted aubergine and courgette curry! Surprised to learn that it ’ s an eggplant our privacy practices, visit. A massive spice collection, comforting meals dry – add a dollop of fat-free yoghurt well. Stock powder ( I used bouillon ) + 1 cup ( 250ml ) boiling and! 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