Butternut Squash And Eggplant Rogan Josh - cooking recipe

Ingredients

1 tbsp oil
1 None red onion, chopped
2 cloves garlic, crushed
1 lb cubed butternut squash
1 None large eggplant, cubed
7 oz rogon josh curry paste
2 cups vegetable stock or water
2 tbsp tomato paste
1 (14 oz) can chopped tomatoes
1 (14 oz) can chickpeas, drained and rinsed
2 tbsp chopped cilantro, plus extra leaves to garnish
None None pappadums, steamed rice, to serve

Preparation

Heat oil in a large saucepan on high. Saute red onion and garlic 2-3 minutes until onion is tender.
Add cubed butternut squash and eggplant. Add curry paste and cook, stirring, for 30 seconds. Stir in vegetable stock or water and tomato paste. Bring to a boil on high.
Reduce heat lo low and simmer for 15-20 minutes, until squash is tender. Stir in chopped tomatoes, chickpeas and chopped cilantro. Simmer 10 minutes.
Garnish with cilantro leaves and serve with rice and pappadums.