Squash, Cauliflower, Chickpea Curry
When the weather gets darker I crave this type of comfort food. Some people on Instagram were asking if I could do a butternut squash recipe and I thought it was a good way of using it. It has the added bonus of including other veg too. I really love adding in a little tomato to curries as I find that it balances well with the coconut. I served this with a baby spinach salad and brown rice. It was devoured in seconds, and there were seconds luckily. Perfect option if you wanted an easy vegan dish!
1 whole squash, peeled, deseeded and chopped into equal sized chunks
1 whole cauliflower, chopped into florets and slice a few of the inside leaves
5 tbsp sunflower oil/coconut oil
40g ginger, peeled and thinly sliced
2 red onion, diced
1 whole garlic (about 10 cloves), diced
1.5 tbsp black mustard seeds
3 tsp turmeric powder
3 tsp cumin powder
2 tsp coriander powder
1 tin chickpeas
200g tinned plum tomatoes
700-800ml hot vegetable stock
400ml coconut milk
sea salt and black pepper
small bunch coriander, roughly chopped
50g cashews, roughly chopped
Preheat the oven to 190 degrees fan and line a baking tray with baking parchment. Add in the chopped squash and season with salt, pepper and a couple tablespoons of oil. Leave these to roast for about 25 minutes until soft and golden.
While they are roasting you can begin with the curry. Set a large saucepan to a medium to high heat and add the remaining oil. Throw in the ginger, onions and leave to fry for about 3 minutes to soften. When the onions have gone translucent add in the garlic and mustard seeds. Stir everything around and allow the seeds to pop and release their flavours. Then add in the three spices, chickpeas, tomatoes, cauliflower, vegetable stock and season with salt and pepper. Bring everything to the boil and then down to a gentle simmer for about 10 minutes until the cauliflower is cooked. At this point add in the roasted squash followed by the coconut milk. Mix everything around and taste checking the seasoning. Serve with some chopped coriander and chopped cashews on top! This curry freezes well and keeps for about 3 days.