Cooking time: 1 hour
400g Butternut Squash or Sweet Potato (diced into 3cm cubes)
3tbsp Olive Oil
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
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
- words: Sophie Gilliatt & Katherine Westwood
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