Together
By Jamie Oliver
Fragrant squash curry
Chickpeas, ginger, spices & coconut milk
Not Too Tricky
serves 6, plus 2 leftover portions
About the recipe
Exploding with flavour, this gorgeous squash curry recipe is even better as leftovers for your busy weeknights. A real batch-cook beauty.
Recipe From
Ingredients
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
Top Tip
If you want to make this ahead, follow the recipe to the end of step 4, then cool, cover and refrigerate overnight.
Method
- Preheat the oven to 180°C/350°F/gas 4. 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.
- Preheat the oven to 150°C/300°F/gas 2. Cover and place the pan in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
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