Butternut squash & aubergine bhuna served with pilau rice and chapatis – Hill & Vale

Ingredients

• 3 tbsp olive oil
• 2 medium onions
• 2 cloves of garlic finely chopped
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• 1 tsp turmeric
• 1/2 tsp salt
• 6 fresh coriander stalks with leaves removed
• 500 ml boiled water with 1 cube vegetable stock dissolved
• 200g canned chopped tomatoes (approx 1/2 of a tin)
• 3 tbsp vegetable oil
• 1 medium onion roughly chopped
• 1 green chilli, de-seeded and finely chopped
• 1 tbsp coriander stems finely chopped
• 2 inch piece of ginger peeled and finely chopped
• 2 garlic cloves finely chopped
• 2 tsp curry powder
• 1 tsp kashmiri chili powder (If unavailable you can substitute for ¼ tsp cayenne and ¾ tsp paprika)
• 1 tsp paprika
• 1/2 tsp sea salt
• 2 tbsp tomato puree plus 50 ml water to dilute
• 1 medium butternut squash, peeled, deseeded and chopped into 1 inch cubes
• 1 aubergine chopped into 1 inch cubes
• 3-4 cherry tomatoes halved