Fragrant squash curry
Chickpeas, ginger, spices & coconut milk
Fragrant squash curry
Chickpeas, ginger, spices & coconut milk
“Exploding with flavour, this gorgeous squash curry recipe is even better as leftovers for your busy weeknights. A real batch-cook beauty. ”
Serves 6 + 2 leftover portions
DifficultyNot too tricky
Nutrition per serving
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Calories 159 8%
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Fat 6g 9%
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Saturates 3g 15%
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Sugars 11.4g 13%
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Salt 0.3g 5%
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Protein 5g 10%
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Carbs 22.6g 9%
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Fibre 5.2g -
Of an adult's reference intake
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Ingredients
- 1 butternut squash , (1.2kg)
- olive oil
- 1 onion
- 2 cloves of garlic
- 4 cm piece of ginger
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon medium curry powder
- 300 g ripe cherry tomatoes
- 2 tinned pineapple rings in juice
- 1 x 400 ml tin of light coconut milk
- 1 x 400 g tin of chickpeas
- 2 sprigs of coriander , to serve (optional)
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Method
GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized.
Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight.
TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight.
TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited