11/26/2019
Vegetable curry is an absolute favourite (and not just for vegetarians!) – the flavours are often mind-blowing! So that’s what we’ve chosen this week for our recipe – a squash, chickpea and coconut vegetable curry.
Have a go at cooking up this vibrant vegan curry that makes the most out of autumnal squash. It’s ideal for a meat-free dinner when served with flatbreads.
Take a look at the ingredients and method below.
Here’s what you’ll need…
1 butternut squash, peeled, deseeded, cut into 2cm-thick slices
3 tbsp coconut oil
5 tbsp tamarind sauce
1 tsp chilli flakes
2 tbsp desiccated coconut
1 tsp black mustard seeds
1 tbsp dried or fresh curry leaves
1 red onion, sliced
Thumb-sized piece of ginger, grated
1 garlic clove, crushed
1 green chilli, sliced
1 lemongrass stalk, lightly bashed
400g can chickpeas, drained
1 large tomato, sliced
1 tbsp roasted curry powder (see ingredients below)
1 tsp turmeric, freshly grated if possible, or use 1 tsp ground
400ml can coconut milk
3 large handfuls of kale
Small bunch of coriander, leaves picked
2 tbsp toasted coconut flakes (optional)
Flatbreads, to serve
For the roasted curry powder…
10g basmati rice
20g coriander seeds
15g cumin seeds
10g black peppercorns
5g fenugreek seeds
Half tsp cloves
Half tsp green cardamom pods, seeds only
Here’s what you’ll need to do…
(Source: https://www.bbcgoodfood.com/recipes/squash-chickpea-coconut-curry)