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Serves: 4

400g Butternut Squash or Sweet Potato (diced into 3cm cubes)

3tbsp Olive Oil

2tsp Salt

1 Small Aubergine, cut into 4cm chunks

1 Large Chopped Brown Onion

1 Red Pepper (seeded and cut into thick strips)

2 Crushed Garlic Cloves

1x 3cm Piece of Ginger, grated

3tsp Toasted Ground Coriander

1.5tsp Ground Cumin

½tsp Ground Allspice

½tsp Mild Paprika

1tsp Caraway Seeds

400g Chopped Tomatoes

1 Long Green Chillies

2tbsp Honey

400g Tinned Chickpeas

50g Kalamata Olives (pitted)

After discovering they were both keen cooks, Sydney-based mums Sophie Gilliatt and Katherine Westwood came up with the idea of preparing dinners to deliver to time-poor friends, who wanted to give good wholesome food to their families, but just didn’t have time to make it themselves

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