Butternut Squash and Carlin Pea Curry
An easy, delicious vegan curry.
Servings: 4
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...