Eggplant Butternut Squash Yellow Curry

This is the first actual recipe that I've come up with entirely on my own. I've found recipes I liked and made small changes, and I've looked at what I have in the fridge and thrown ingredients together, but I've never sat down and written out a game plan before I started cooking. I read a bunch of Indian recipes for inspiration, then figured out exactly what I wanted to do. It turned out even better than I expected!

2 medium or 1 large eggplant, cubed
2 small or 1 medium butternut squash, cubed
4 cloves garlic, whole
2 red chilies, minced
1 yellow onion, chopped
1 can (more or less) coconut milk
cilantro for garnish

olive oil
salt
fenugreek seeds
coriander
cumin
turmeric

Preheat oven to 350 degrees. Wash eggplant and cut slit in sides. Put 2 whole garlic cloves in each. Roast in oven for about 20 minutes or longer until eggplant is very soft to the touch. Let it cool and then peel and cube it.

Peel and cube the squash. Put the cubes in a baking pan, drizzle olive oil and sprinkle with salt. Roast for about 10-15 minutes.

Heat olive oil in a skillet over medium heat. Mince the chilies, removing the seeds if desired to control spiciness. Sauté with a couple of pinches of fenugreek seeds to release their flavor, about 3-4 minutes. Add chopped onion and sauté about 5 minutes. Add pinches of coriander, cumin, and turmeric and stir for a few seconds.

Add chopped eggplant and squash. Stirring constantly, cook for about 5 minutes. Add coconut milk, stir and cover. Cook for about 10 more minutes

Serve over rice, garnished with cilantro.