Butternut Squash and Aubergine Korma
Serves: 4
Nutrition: Per serving
Energy
573 Kcal
Fat
17g
Saturates
1.2g
Sugars
23g
Salt
1.3g
A medley of vegetables in a beautifully fragrant Korma sauce. Serving with brown rice is a tasty way to add fibre to a recipe*. Each serving provides over 4 of your 5-a-day and almost half of your recommended daily fibre intake. It is also low in salt, low in saturated fat and a source of protein**.
Ingredients
260g brown rice
2 tbsp veg oil
2 red onions, finely chopped
2 cloves of garlic, crushed or grated
1 butternut squash (~800g), peeled, pulped and chopped into 1cm dice
1 large aubergines, cut into 2cm dice
300g cherry tomatoes, halved
2-3 tbsp Korma paste
600ml Alpro Soya No Sugars drink
1 low salt vegetable stock cube
1 x 400g tin chopped tomatoes
100g baby spinach
Juice of 1 lime
Large handful coriander, roughly chopped
Freshly ground black pepper
Method
In a large deep sauté pan, heat the vegetable oil over a medium heat and add the onions. Fry for 5 minutes until starting to soften. Add the garlic, butternut squash and aubergine and gently fry for 5-8 minutes, stirring regularly. Add the cherry tomatoes and korma paste and mix everything together.
Pour in the Alpro Soya No Sugars, tinned tomatoes and crumble in the stock cube. Bring to a simmer and cook for 30-40 minutes until the vegetables are tender and sauce flavoursome. Add a little water if the sauce thickens and reduces too much.
In the meantime, prepare the rice as per the manufacturer’s instructions.
During the last 10 minutes of cooking stir in the spinach. Squeeze in the lime juice and add half the coriander. Season to taste and serve with rice and extra lime and the remaining coriander.
* Each serving provides 14g of fibre. The UK government recommends we consume 30g of fibre daily. ** Each serving also provides 18g of protein.