Aubergine/Eggplant and Butternut Squash Curry (Day 22: supper)
5:2 Food
5:2 Food
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  • /450 g aubergine/eggplant
  • /450 g butternut squash (cooked weight)
  • 2 tsps coriander seeds
  • 2 tsps cumin seeds
  • 1 tbsp sunflower oil
  • 2 onions, diced
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, grated
  • 300 g tomatoes, diced
  • ½ tsp turmeric
  • 1 cayenne pepper, finely chopped
  • salt and pepper
  • ½ cup fresh cilantro/coriander, chopped
  • 15 g almonds, chopped and toasted
  • /½ cup brown rice
  • Method: Heat oven to 350°F/180°C and roast the eggplants/aubergines and butternut squash for an hour or until soft. Allow to cool (you can do this step well in advance of the rest). When cold enough to handle, remove the seeds from the squash (I rinse these and use them to make pumpkin seed granola (for breakfast on non-fasting days, obviously!)) and dice the flesh. You can remove the skin if you want to, but you can also eat it for some extra texture and fibre. Slice the eggplants/aubergines, removing the peel if you prefer, although, again, it is perfectly edible so this isn’t vital.



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