It’s hard to believe, but today’s evening meal almost defeated me: by the time I’d eaten three quarters of it I was feeling very full and not sure I’d be able to finish. Not bad considering it was the first thing I’d eaten all day! If you’re looking for something that will fill you up at the end of a fasting day, look no further…

Aubergine/eggplant and butternut squash curry

Recipe for Aubergine/Eggplant and butternut squash curry (serves 2)

Butternut squash and eggplants1lb/450g aubergine/eggplant
1lb/450g butternut squash (cooked weight)
2 tsps coriander seeds
2 tsps cumin seeds
1 tbsp sunflower oil
2 onions, diced (100g)
Spices and onions2 garlic cloves, crushed
1 tsp fresh ginger, grated
300g tomatoes, diced
½ tsp turmeric
1 cayenne pepper, finely chopped
salt and pepper
½ cup fresh cilantro/coriander, chopped
15g almonds, chopped and toasted
90g/½ cup brown rice

Total calories per serving: 500

Roasted squash and eggplantMethod: Heat oven to 350°F/180°C and roast the eggplants/aubergines and butternut squash for an hour or until soft. Allow to cool (you can do this step well in advance of the rest). When cold enough to handle, remove the seeds from the squash (I rinse these and use them to make pumpkin seed granola (for breakfast on non-fasting days, obviously!)) and dice the flesh. You can remove the skin if you want to, but you can also eat it for some extra texture and fibre. Slice the eggplants/aubergines, removing the peel if you prefer, although, again, it is perfectly edible so this isn’t vital.

Put the rice in a cup (250ml) of water and bring to the boil then simmer for around 20 minutes, until all the water is absorbed and the rice is tender. Meanwhile, make the curry base by dry-roasting the cumin and coriander seeds until fragrant. Grind them with a pestle and mortar. Heat the oil in a pan and stir in the onion. Fry gently until transparent and then add the cumin, coriander, turmeric, garlic, ginger, and cayenne pepper. Cook for a minute or two over a medium heat then stir in the tomatoes and continue to cook, stirring occasionally, until the tomatoes have fallen apart and released their juices. Then stir in the roasted eggplant and squash and cook for ten minutes.

Toast the chopped almonds in a dry pan over a medium heat. Remove the curry from the heat and stir in the cilantro/coriander and seasoning. Serve over the cooked rice and sprinkle the chopped almonds over the top.