I've adapted my pork and aubergine curry to take account of what I had in the fridge, and I've replaced the potatoes in the original recipe with butternut squash (on cheap in Asda).
Both recipes are inspired by Monroe's (or Jonaki's) Baba Gosht.
2 diced onions
4 cloves of garlic
1 tsp dried chilli flakes
350g each of carrot and butternut squash, diced
1/2 tsp each of ground ginger, cinnamon and tumeric
1 tsp ground cumin
a pinch of salt
1 tin chopped tomatoes
Half a tin of water
8 blocks frozen spinach
Spray a large frying pan with frylight. Add onion, carrot and squash and fry until softened.
Reduce heat and add spices. Add a splash of water, then add the chilli and garlic.
Add the tomatoes and half a tin of water.
Add the spinach. Bring it back to the boil for a minute, add the chunks of aubergine, cover and simmer for 20min or so until tender.
Serve with fresh coriander if you have any in!