Vegetarian Thai Green Curry

Peel and cut the squash into cubes. Cut the eggplant into pieces. Thinly slice the onions and garlic. In the casserole dish, heat the oil and brown the pieces of squash, eggplant, onions and garlic for 5 min. over medium heat, stirring regularly. Add the white wine and reduce by half over medium-high heat for 5 mins.

Add the green curry paste (adjust the amount depending on how spicy you want it), mix, then add the vegetable stock and coconut milk and mix again. Bring to the boil, then reduce the heat and simmer with the lid on for 20 minutes. Add the chickpeas and spinach, mix and cook again for 10 min. with the lid on.

Season and serve the curry sprinkled with chopped coriander and a dash of lime juice.