Pumpkin & Aubergine Curry

Pumpkin & Aubergine Curry

Spicy autumn vegetables in a creamy coconut curry, perfect for a warming supper.

Serves 4

Points per serving 2½ (both plans)

low fat cooking spray

2 cloves, garlic, peeled & crushed

1cm (½") piece fresh ginger, peeled & chopped

1 medium onion, peeled & chopped

600g pumpkin or butternut squash, peeled and cut into bite sized pieces

1 aubergine, cut into bite sized pieces

1 tsp curry powder

½ tsp cumin seeds

½ tsp ground coriander

200ml water

40g creamed coconut, chopped

handful baby spinach leaves

15g coriander leaves, roughly chopped

salt & pepper

Mist a pan with spray and cook the garlic, onion and ginger for 2-3 mins, stirring occasionally.

Add pumpkin and aubergine and cok 2 mins before adding the spices.  Stir well

Pour in the water, sprinkle in the coconut and seasoning.  Stir well, bring to the boil, reduce heat and cover.

Simmer for 15-20 mins until the pumpkin is tender, stirring occasionally.

Stir in spinach and coriander and cook uncovered for 5 mins.  Check seasoning and serve.