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Peel and cut the butternut squash into cubes. Cut the aubergine into pieces. Finely chop the onions and garlic.
In the pressure cooker, heat the oil and fry the pieces of butternut squash, aubergine, onions and garlic for 5 minutes on a medium heat, stirring regularly.
Add the white wine and reduce by half over a medium heat for 5 minutes.
Add the green curry paste (adjust the quantity depending on the desired degree of spiciness), mix then add the vegetable stock and coconut milk and mix again. Bring to the boil then lower the heat and simmer with the lid on for 20 minutes.
Add the chickpeas and spinach, mix and cook for another 10 minutes with the lid on.
Season and serve the curry with a dash of lime juice and sprinkle with chopped coriander.