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    Home » Autumn

    Butternut Squash & Carlin Pea Curry

    Published: Nov 1, 2017 · Modified: Jan 13, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    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 recipe

    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. Butternut Squash and Carlin Pea in a bowl

    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!

    Butternut Squash and Carlin Pea Curry

    An easy, delicious vegan curry. 
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Servings: 4
    Author: Louise-Claire Cayzer

    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...

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    Reader Interactions

    Comments

    1. Hanne says

      November 01, 2017 at 10:19 am

      5 stars
      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

      Reply
      • louise says

        November 02, 2017 at 12:01 pm

        They're so tasty- but chickpeas are totally also tasty too. Dr Who is ALWAYS a good idea, especially with a fuzzy blanket!

        Reply

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    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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