This is absolutely one of my favourite Autumn and Winter dishes! I cannot even count how many times I’ve prepared it since its’ discovery. It always hits the spot. Perfectly balanced flavours of ginger spice and coconut creaminess – bliss after a cold day out!
Thanks to Jamie Oliver for this one! I slightly tweaked his recipe though as it is a huge portion size. I halved the amount. You may want to pre-prepare this for Guy Fawkes night. It’ll be developing wonderful flavors if you prepare it some time ahead.
Ingredients
- 1/2 butternut squash or pumpkin (appr. 450 gr)
- 4 cm piece of ginger
- 4 shallots or 1 small to medium sized red onion
- 3-4 cloves of garlic
- 1 fresh red chili
- 1 bunch of fresh coriander – separate stems from leaves and don’t throw the stems away!
- coconut oil
- 1 tsp mustard seeds
- 20 curry leaves, preferably fresh but if you cannot get them, use dried ones
- 1 tsp turmeric powder
- 200 gr (1/2 tin) chopped tomatoes
- 400 gr (1 tin) coconut cream/coconut milk
- 400gr (1 tin) chickpeas
Preparation
- Remove the hard squash/pumpkin skin and chop into bitesize pieces
- Finely chop or grate the ginger, chop the shallots/red onion, chop the garlic, and the coriander stems. Seed and chop the red chili.
- Heat some coconut oil in a large pot at medium to high heat. Add the ginger, garlic, red chili and shallots/red onion, and reduce to medium heat. Cook until golden, stirring occasionally.
- Add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy.
- Add the turmeric, tomatoes and coconut milk, and bring to the boil.
- Then, add the squash/pumpkin pieces and chickpeas and reduce to low heat. Cover with a lid and simmer for 45 minutes. Check occasionally. (add a splash of water if it looks a bit dry)
- When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice or naan bread.
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