Autumn Lamb, Aubergine and Squash Curry
This October, get back to easy home cooking. Make the most of seasonal, autumnal vegetables and delicious nutritious lamb (go for British if you can), this homemade curry is a real winner.
Make a double batch and freeze some or store in the fridge for an easy left-overs lunch.
Served 4 people
Ingredients
1 aubergine, chopped into small chunks
500g autumn squash and/or butternut squash, chopped into small chunks
Olive oil
1 tsp of ground cumin seeds
1 tbp of ground coriander seeds
800g shoulder or neck of lamb
1 red onion, finely sliced
2 garlic cloves
2 tbsp of tomato puree
1 tin of chopped tomatoes
Fresh ginger, grated
3 tsp of garam masala
2 tbsp of mango chutney
To serve
Fresh mint, chopped
Fresh coriander, chopped
Thick yogurt, optional
Brown basmati rice
Method
1. Put the chopped aubergine and squash into a roasting tin with a little olive oil, makes sure everything is well coated in the oil and roast in a hot oven for 30 minutes.
2. Put the cumin and coriander seeds into a cast iron casserole dish with the lamb and a little olive oil. Cook on the hob over a hot heat until the lamb is browned. Add the chopped red onion and cook until softened. Add the garlic and ginger and cook for a few minutes.
Stir in the tomato puree with the curry powder and then add the mango chutney.
3. Add the roasted aubergine and squash with the tinned tomatoes and a cup of water. Cover with a lid and leave to simmer very gently on the hob for about 90 minutes.
Check consistency and either add a little more water, or leave to cook a bit longer to reduce the sauce.
4. Just before serving, add the herbs and stir.
5. Serve as is if you are low carb, or with a spoonful of thick yogurt and a little brown basmati rice.
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