Fragrant squash curry with chickpeas

Fragrant squash curry from Together by Jamie Oliver

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Nutrition Facts

Amount Per Serving

Calories 153 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 190mg8%

Potassium 537mg15%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 6g7%

Protein 4g8%

Vitamin A 10167IU203%

Vitamin C 31mg38%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Fragrant squash curry with chickpeas

A great vegetarian dinner

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: British

Servings:

Calories: 153kcal

Author: Jamie Oliver

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

MAKE AHEAD: You can make this a day ahead if you prefer. Once cooked, cool the curry then cover and refrigerate overnight. To serve, preheat the oven to 150ºC. Place the covered pan of curry in the oven until hot through – about 1 hour. Garnish with picked coriander leaves.

Nutrition