Squash Chickpea Coconut Curry Food

SQUASH AND CHICKPEA CURRY

Steps:

• In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
• Add squash, potato and chickpeas; stir to coat.
• Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
• Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
• Sprinkle with coriander.

SQUASH, CHICKPEA & COCONUT CURRY

Steps:

• For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.
• Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.
• Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.
• Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.