Brazilian Vegetable Curry With Spicy Tomato And Coconut Sauce - cooking recipe

Ingredients

1 butternut squash, peeled and 2 cm dice
2 red onions, roughly chopped
1 aubergine, chopped
2 red peppers, diced
1 (400 g) can chickpeas
2 garlic cloves, crushed
1/2 inch gingerroot, chopped
1 red chili pepper, deseeded and chopped
400 g chopped tomatoes
200 ml coconut cream
4 tablespoons chopped fresh coriander
3 tablespoons olive oil

Preparation

Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
Meanwhile begin making the sauce.
Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
When the veg is ready add the veg and the chickpeas to the sauce and heat through.