Warming Squash and Aubergine Curry

Our talented Contributing Chef Kelly Barlow (@EatPrayCook_) this time with a gluten-free, dairy-free, vegetarian/vegan, savoury treat to warm us all! This delightful curry is the perfect winter warmer and is packed with feel-good medicinal herbs and spices! Turmeric is well-known for its powerful anti-inflammatory and antioxidant properties, ginger for its immune boost, and cayenne pepper to cleanse and detoxify! Health benefits aside, it’s simply delicious and super-easy to make!
The combination of spices, juicy lime, and indulgent coconut really pair perfectly with one another. This curry is best teamed with some hearty brown rice for a really wholesome, nutritious meal.
What you’ll need:
- ½ diced squash
- ½ diced aubergine
- 2 chopped onions
- 2 handfuls of spinach
- 2 cloves of crushed garlic
- 1 tbsp Coconut Oil or Coconut Oil with Turmeric
- 200ml of Coconut Milk
- 135g Creamed Coconut
- 1 lime, juiced
- 1 vegetable stock cube
- 1 tbsp maple syrup (or Coconut Syrup!)
- 2 big handfuls chopped coriander
- ½ tsp of ginger
- ½ tsp of cayenne
- ¾ tsp of Turmeric
- 10 grinds of black pepper
- Generous sprinkling of pink salt


Let’s get started!

1. First, cook the garlic and onion in a tablespoon of coconut oil, over medium heat until soft.
2. Next, add the squash, aubergine, coconut milk, and cream – then turn up the heat and allow to simmer.
3. Crumble the stock over, before adding the turmeric, ginger, cayenne, salt, and pepper, and simmer for a further 20 minutes, or until the vegetables are cooked through but still hold their shape.
4. Next, stir in the spinach, coriander, lime juice, and syrup, and season further to taste.
5. Turn off heat, allow to cool slightly, and garnish with some more coriander and chilli.
6. Serve, enjoy, and warm yourself up!

See more recipes here!

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