Aubergine Butternut Squash Curry

I know.  This sounds like knitted nut cutlets and bread made from ground-up rocks and sand, but in fact it was soothing, comforting, sweet and wholesome - a bit like me!  I'd had a butternut squash lurking in the shed for a month, and every time I checked it, I had to knock off a slug or two, hoping desperately to break through the tough skin, but never succeeding.  Well, it got peeled and chopped tonight (minus the slugs!) and added to a curry with chopped, sauteed aubergine, a tin of chickpeas, a small tin of coconut milk, some veg stock, and a masala paste of blended onion, garlic, ginger, tomato puree, garam masala, turmeric, ground coriander and cumin, and chilli flakes.  With a handful of spinach and fresh coriander stirred in at the end, and a spritz of lime juice, it was a great way to despatch a squash!  Serve with Basmati rice and/or naan bread or chapattis, and you have a wonderfully healthy meal for four for under a fiver.