Total Prep & Cook Time: 40 minutes; Serves 4 people




For the Curry:

  • 3 tbsp of sesame oil
  • 1 butternut squash
  • 2 eggplants
  • 2 onions
  • 2 garlic cloves
  • 1 ½ tsp: cumin, coriander, turmeric, cardamom
  • ½ tsp: fennel, fenugreek, chilli flakes, ground cloves
  • 2 tbsp lime
  • 1 tbsp honey
  • 1 ½ cup of water
  • Handful of cashews
  • 1 knob of ginger root
  • 2oz The Coconut Collaborative Plain Yogurt
  • Toppings: cashews, coriander, lime


For the rice:

  • 2 cups of brown rice
  • 3 cups of water
  • 1 tsp of salt



  1. Preheat the oven to 350 degrees
  2. Cut the butternut squash and eggplant into square chunks. Pile the vegetables on a rimmed baking sheet and sprinkle with sesame oil and salt. Toss to coat with your hands.
  3. Spread the pieces on two baking sheets and roast for 30 minutes. Remove and turn off the oven.


Make the curry:


  1. While the vegetables are cooking, start preparing the korma sauce. Heat the oil, in a medium sized pot; add onion and cook until soft, add the ginger and garlic and cook for an additional 2 minutes.
  2. Remove the pan from the heat, add the spices and tomato paste. Stir well then return to the heat, sauté for 2 minutes. When the spices are fragrant, add The Coconut Collaborative Natural Coconut Yogurt, cashews, lime and water. Boil for 5 minutes.
  3. Stir The Coconut Collaborative Plain yogurt, add the honey and salt, if needed.
  4. Add the vegetables into the curry. Add toppings. Serve immediately & enjoy!
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