Recipes
Butternut Squash & Chickpea or Cashew Nut Curry
Ingredients
1 medium butternut squash
2 tbsp olive oil
1 large onion finely chopped
2 cloves garlic finely chopped
2 inches of ginger – finely chopped
1 tbsp medium curry powder
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cumin seeds
1 tsp hot chilli powder
1 tin chopped tomatoes
1 tin coconut milk
1/4 litre vegetable stock
1 tin chickpeas or 250 gm cashew nuts
Salt & pepper to taste
Method
Peel, de-seed and chop the butternut squash and place on a large baking sheet with a generous drizzle of oil, salt and pepper. Roast at 200c/180c(fan) for 40-50 minutes until soft and starting to crisp and brown on the edges.
Heat the oil in a large pan and add finely chopped onion. Fry for a couple of minutes then add the garlic and ginger.
Once they have softened add all the spices – cook on a low heat for 5-6 minutes and until fragrant. Add a little more oil if needed so they don’t burn.
Add the tin of chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer for 10 minutes.
At this stage you can either leave the sauce as is or blend it until smooth.
Add the drained chickpeas or cashew nuts and leave to cook for another 5-10 minutes.
The sauce should have thickened and be creamy and orange in colour. If not you can leave it to simmer for a bit longer. Taste and season with salt and pepper.
Add the roasted butternut squash and serve with basmati rice and freshly chopped coriander if desired.
Ingredients
1 medium butternut squash
2 tbsp olive oil
1 large onion finely chopped
2 cloves garlic finely chopped
2 inches of ginger – finely chopped
1 tbsp medium curry powder
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cumin seeds
1 tsp hot chilli powder
1 tin chopped tomatoes
1 tin coconut milk
1/4 litre vegetable stock
1 tin chickpeas or 250 gm cashew nuts
Salt & pepper to taste
Method
Peel, de-seed and chop the butternut squash and place on a large baking sheet with a generous drizzle of oil, salt and pepper. Roast at 200c/180c(fan) for 40-50 minutes until soft and starting to crisp and brown on the edges.
Heat the oil in a large pan and add finely chopped onion. Fry for a couple of minutes then add the garlic and ginger.
Once they have softened add all the spices – cook on a low heat for 5-6 minutes and until fragrant. Add a little more oil if needed so they don’t burn.
Add the tin of chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer for 10 minutes.
At this stage you can either leave the sauce as is or blend it until smooth.
Add the drained chickpeas or cashew nuts and leave to cook for another 5-10 minutes.
The sauce should have thickened and be creamy and orange in colour. If not you can leave it to simmer for a bit longer. Taste and season with salt and pepper.
Add the roasted butternut squash and serve with basmati rice and freshly chopped coriander if desired.
