Aubergine, butternut squash and tinned peach curry

As I was sorting the recycling today, I noticed just how many tins I have used in the last couple of weeks. Being in the lockdown and not being able to go out shopping whenever we need some fresh produce, we rely on tins a bit too much.
Also I promise myself, after all this ends, and if I am here to tell the tale, I am not going to eat pasta for a long-long time. I'm sick just of the sight of it.
I try to vary different sauces, and pasta shapes, but it's still stodge.

Last time I went out shopping, I managed to buy a nice aubergine and a pack of cubed butternut squash and sweet potato. I do like chickpeas in a curry, but they are as rare and valuable these days as loo rolls.

Aubergine, butternut squash and tinned peach curry
Ingredients:
1 medium aubergine, cubed
1/2 red onion
4tbsp olive oil
350g butternut squash and sweet potato
1 cube Knorr stock pot kaffir lime and ginger
1tsp mild curry powder
1 tin (227g) of chopped tomatoes
1 tin (160ml) coconut cream
1 tin (410g) of peach halves in juice

Start by heating up half the oil and frying the finely chopped red onion. Stir for a couple of minutes, then add more oil and cubed aubergines (I keep the skin on, but peel it off if you prefer). Add the cubed butternut squash and sweet potato.
Season with sea salt and spices and add the Knorr stock pot.
Next add the tinned tomatoes (chopped or plum), coconut cream and stir well. Slice the peaches and add to the curry. Bring to boil, then lower the heat and cook, simmering, for about half an hour, stirring occasionally, until the aubergines and squash are soft but still hold the shape.
If the curry is too thick, you might want to add some of the juice from tinned peaches.

Serve hot, with rice or/and flatbreads.

This is a variation of a vegetarian curry, which I cook quite often. You can swap ingredients - for example, use a dairy-free coconut yogurt or plain yogurt instead of coconut cream/milk. No tinned peaches? Add raisins or chopped apricots for a sweet note. Flaked almonds or chopped cashews for extra texture.
Make it more tomatoey by using two tins of tomatoes instead of a combination of tomatoes and coconut cream. Again, play around with whatever curry spices you have.

This curry has a lovely combination of flavours, and is easy to make.

In this recipe I used a pot of Knorr Kaffir Lime & Ginger stock, which was one of the products in March Degustabox.
Knorr's range of veggie flavoured stock pots are an easy way of adding depth of flavour to meat-free dishes. They are gluten free and suitable for vegans.
You can substitute it with whatever type of ginger you have - grated fresh root, or ginger paste in a squeezy tube or from a jar.
Also add a squeeze of lime, if you have it.

Be creative and stay safe!