This tasty butternut squash curry, from Jamie Oliver’s latest cookbook Together, will keep vegetarians and meat-eaters happy and full.
Fragrant squash curry with chickpeas
Equipment
- Roasting tray
- Frying pan
- Blender
Ingredients
- 1 butternut squash (1.2kg)
- Olive oil
- 1 onion
- 2 cloves of garlic
- 4 cm piece of ginger
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 tsp medium curry powder
- 300 g ripe cherry tomatoes
- 2 tinned pineapple rings in juice
- 400 ml tinned light coconut milk
- 400 g tinned chickpeas
- 2 sprigs of coriander, optional, to serve
Method
- Preheat the oven to 180ºC. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop it 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. Serve garnised with picked oriander leaves
Notes
Nutrition
Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography by David Loftus.
- Amazon Kindle Edition
- Oliver, Jamie (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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