- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 484
- Fat Content: 33g
- Saturated Fat Content: 26g
- Carbohydrate Content: 31g
- Sugar Content: 12g
- Fiber Content: 10g
- Protein Content: 11g
- Sodium Content: 0.1g
Squash, chickpea & coconut curry
Ingredients
- butternut-squash - 1 kabocha, red kuri, crown prince or butternut squash, peeled, deseeded, cut into 2cm-thick slices
- rapeseed-oil - 3 tbsp coconut or rapeseed oil
- tamarind-sauce - 5 tbsp tamarind sauce
- chilli-flakes - 1 tsp chilli flakes
- coconut - 2 tbsp desiccated coconut
- black-mustard-seeds - 1 tsp black mustard seeds
- curry-leaves - 1 tbsp dried or fresh curry leaves
- red-onion - 1 red onion, sliced
- ginger - thumb-sized piece of ginger, grated
- garlic-clove - 1 garlic clove, crushed
- green-chilli - 1 green chilli, sliced
- lemongrass - 1 lemongrass stalk, lightly bashed
- chickpeas - 400g can chickpeas, drained
- tomato - 1 large tomato, sliced
- curry-powder - 1 tbsp roasted curry powder (see recipe, right)
- turmeric - 1 tsp turmeric, freshly grated if possible, or use 1 tsp ground
- coconut-milk - 400ml can coconut milk
- kale - 3 large handfuls of kale
- coriander - small bunch of coriander, leaves picked
- coconut - 2 tbsp toasted coconut flakes (optional)
- flatbreads - flatbreads, to serve
- basmati-rice - 10g basmati rice
- coriander-seeds - 20g coriander seeds
- cumin-seeds - 15g cumin seeds
- black-peppercorns - 10g black peppercorns
- fenugreek-seeds - 5g fenugreek seeds
- cloves - 1/2 tsp cloves
- cardamom - 1/2 tsp green cardamom pods, seeds only
Instructions
- For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder orpestle and mortar, blitz or grind to a fine powder. Pass through a sieve.Will keep for up to three months in an airtight container.
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on abaking sheetand bake for 35-40 mins, or until tender.
- Heat the remaining 2 tbsp oil in awokover a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.
- Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.
Vegetarian comfort food recipe for 4 people, takes only 20 mins; recipe has butternut squash, rapeseed oil, tamarind sauce, chilli flakes, coconut, black mustard seeds, curry leaves, red onion, ginger, garlic clove, green chilli, lemongrass, chickpeas, tomato, curry powder, turmeric, coconut milk, kale, coriander, coconut, flatbreads, basmati rice, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, cloves and cardamom.
