Chickpea and Aubergine Curry

Aubergines! Why oh why have I never made a recipe for you lovely lot with Aubergines? It has to be said that I absolutely love them, whether just on their own or mixed up with other flavours. As some of you may have noticed I love versatile foods and Aubergines are exactly that: use them for texture, to thicken, to make sauces silky smooth or chuck a load of bold flavours at them to make your dishes super tasty. You can even make some uber healthy ‘burgers’ by just slicing them up and grilling the bajeebus out of them with a touch of cayenne pepper.

Saag-Aloo

Today’s recipe is for one of my all time favourite Indian dishes, Saag Aloo, literally meaning spinach with potato. It’s a simple dish, usually found as a side-order at Indian restaurants and take-aways, but one that just tastes so good! Perfect served up alongside other smaller plates in a meze/tapas style feast.

Butternut Squash, Chickpea and Spinach Curry

What’s better than coming home and diving into a bowl of good hearty flavours when its getting cold and miserable outside. This curry is an easy dish and is virtually a one pot wonder! Butternut squash are just about coming into season to so check your markets and farm shops for the best. If you’ve never cooked with them before make sure you check out our guide on preparing them: ‘How To: Prepare a butternut squash‘

You can serve this with rice, however with the chickpeas you may find this too much bulk, instead I prefer to serve this with just a Nan bread each (or other Indian breads) or as part of a feast serving the curry out of the pot with rice, breads and other Indian treats on the table.

Make sure you use the largest saucepan you have, or failing that a medium stock pot suitable for the hob.