Fragrant squash curry

Chickpeas, ginger, spices & coconut milk

Serves 6 + 2 leftover portions

 

1 butternut squash (1.2kg)

olive oil

1 onion

2 cloves of garlic

4cm piece of ginger

1 teaspoon coriander seeds

1 teaspoon fenugreek seeds

1 teaspoon medium curry powder

300g ripe cherry tomatoes

2 tinned pineapple rings in juice

1 x 400ml tin of light coconut milk

1 x 400g tin of chickpeas

optional: 2 sprigs of coriander, to serve

 

GET AHEAD

You can make this on the day, if you prefer. Preheat the oven to 180ºC. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop 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. Cool, 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. Nice with picked coriander leaves.

ENERGY	FAT	SAT FAT	PROTEIN	CARBS	SUGARS	SALT	FIBRE
159kcal	6g	3g	5g	22.6g	11.4g	0.3g	5.2g

 

Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography: © David Loftus, 2021; © Levon Biss, 2021; © Paul Stuart, 2021.