Heat the oil in a large pot over medium high heat. Add the onion and cook until beginning to soften. Add the butternut squash, aubergine, curry paste, spices and ginger and cook for another couple of minutes stirring to coat.
Add the pasata, stock, chopped tomatoes and quinoa and cook for 15 minutes until quinoa is cooked and vegetables are tender.
Serve with toppings of your choice.
Nutrition information is an estimate and will vary depending on the ingredients used.