Squash, chickpea & coconut curry

autumn butternut squash chickpeas coconut curry vegan

N/A

Source

Ingredients

1 kabocha, red kuri, crown prince or butternut squash , peeled, deseeded, cut into 2cm-thick slices

3 tbsp coconut or rapeseed 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 recipe, right)

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

10g basmati rice

20g coriander seeds

15g cumin seeds

10g black peppercorns

5g fenugreek seeds

½ tsp cloves

½ tsp green cardamom pods, seeds only

Method

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 or pestle 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 a baking sheet and bake for 35-40 mins, or until tender.

Heat the remaining 2 tbsp oil in a wok over 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.