recipe by Saskia Gregson-Williams

‘Curry night’ has become a tradition here in the UK. Unlike this Hip & Healthy curry, the take-away curry nights we are all use to are predominantly made from sugar, salt, dairy and red meat – needless to say it is no wonder we all feel a little dodgy afterwards! My family were always incredibly health-aware but even we indulged in the odd take-away curry. Curries are just one of the most perfect meals for this time of year, they are so warming and the mixture of the sweetness, cream and spice is the ultimate comforting combination. Curry nights are popular globally, which is why I created the perfect taste-bud pleasing, mouth-wateringly yummy curry thats nutritionally beneficial too! This Aubergine and Squash Curry is so much lower in calories and saturated fat that you can help yourself to seconds and even thirds without any guilt, and you’ll feel even better for it the next day!


400 grams asparagus, chopped

1 lb butternut squash, cubed

2 aubergine, small cubes

140g mushrooms, sliced

1 cup coconut milk

3 cups passata

1 tsp tumeric

2 tsp cumin

2 shallots, chopped

1 garlic clove, minced

1 thumb sized cube of ginger, grated

a handful of toasted cashews or almonds to sprinkle


Prepare all the vegetables. On a roasting tray drizzle the aubergine with olive oil and roast at 190 degrees for 25 minutes until well cooked. For the squash, you can also roast this, however I suggest adding it to a pan of boiling water and boiling for 15-20 minutes until soft. Heat a pan with a little olive oil and start by adding the chopped shallots, minced garlic, grated ginger and spices into the pan. When cooked and aromatic add the mushrooms and asparagus, once they are cooked finally add the cooked aubergine and squash. Pour in the coconut milk and passata and let simmer over low temperature for 5 minutes. Serve with brown rice or lemon infused quinoa. Top with toasted cashews.