It's the 1st of November, which means it's World Vegan Day ! As a celebration of the best kinds of vegan food I had planned on making all kinds of amazing things, and I have some great new recipes waiting in the wings to show you, but first of all, I want to share again a variation one of our all time favourite recipes.
This easy curry is one that I make again & again, especially during winter months. As with all recipes that get made frequently, this one has evolved slowly over time & subtly changes every time I make it.
Usually I make this recipe with chickpeas, (see here for the original recipe!) which are easy to find and very delicious, however I went to Vegfest in London a week or so ago, and met the lovely people at Hodmedods, who are growing and championing amazing British grown pulses and grains. 
Carlin Peas, also known as 'Black Badger' peas have a subtle nutty flavour and creamy yet firm texture that is perfect for adding to curries. Grown in the UK since Elizabethan times, it's a great source of protein and crucially, delicious! Use these peas exactly like you would chickpeas. Soak dried peas overnight, then simmer for 45 minutes until soft but still intact. Or to speed things up, use a tin of them instead. If you do come across these peas, make sure you snap them up, they are really worth trying. If you can't find them, substitute chickpeas.
This recipe would also be great for using up left-over Halloween Pumpkin, just roast the flesh of the pumpkin as you would the squash and substitute it in the recipe!
📖 Recipe
Butternut Squash and Carlin Pea Curry
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 medium butternut squash- cut into pieces.
- 400 g chickpeas cooked. (This is either 1 tin, or 200g dried that has been cooked!)
- 2 Tbs olive or vegetable oil (divided.)
- 1 large onion (finely chopped)
- 5 garlic cloves (finely chopped)
- 1 teaspoon cumin (ground)
- 1 teaspoon coriander seeds (ground)
- 1 teaspoon fenugreek (ground)
- 1 small chilli (mild or hot! You choose!)
- 1 teaspoon ground turmeric
- 1 Tbs tomato paste
- 1 400g tin of plum tomatoes
- 1 Tbs garam masala (Or other masala mix- I used a really great organic madras mix)
- 2 Tbs Lemon Juice
- 2 Tbs Parsley or Coriander (to garnish)
Instructions
- Put the cut up squash into a roasting tin, slick with olive oil & a sprinkle of salt & pop into a moderate (200C/Gas Mark 7 ) oven. Roast for around 20 mins until slightly caramalized on the edges
- In a mortar & pestle bash the garlic, spices, & chilli into a paste...
- Then, heat the oil in a heavy saucepan over a medium heat, add the onion, and cook until the onion is softened.
- Add the tomato paste plus the paste of garlic, spices & chilli & add it into the pan, cooking it for few minutes.
- Then, stir in the tin of tomatoes and squish them up a bit with the spoon, then add the, carlin peas and a pinch of salt. Bring this all to a bit of a simmer and let it thicken. This might take 15- 20 mins...
- Stir in the garam masala, and the lemon juice, plus taste for salt & add a little if needed...
Hanne says
Ooh I'll try and hunt down some Carlin peas. Until then I will go with chickpeas. Lately I've been so cold, like my internal pilot light has gone out. A squash filled hearty curry like this, a fuzzy blanket, and an episode of Dr. Who just might warm me up. xox
louise says
They're so tasty- but chickpeas are totally also tasty too. Dr Who is ALWAYS a good idea, especially with a fuzzy blanket!