Tag Archives: chillies

Roast Butternut Squash Chickpea and Coconut Curry

Pumpkin

This kind of dish is a staple of South Indian cuisine. Straightforward and quick to make, it will also add a vegetarian option to your repertoire. I have worked on the textures by roasting off the squash which gives it a crispy and sweet feel, not mushy like when you cook it in the coconut milk. The cashews also add a big crunch to the curry.

Here we also have a solid introduction to the basis of Asian curries which is the paste. This an example of the most basic of pastes which is onion, garlic and ginger blended. You can see where the consistency of Indian and Thai curries come from when you start cooking this way.

Fenugreek can be harder to find than other spices.  It takes a pestle and mortar to grind it to a powder, but it does add another depth to a dish which is always good, but you can lose it.

Ingredients (serves 4)

600g butternut squash
1 medium onion
6 cloves of garlic
25g ginger
2 to 4 fresh chillies (red or green)
1 lime
1 bunch of fresh coriander
2 tsps ground turmeric
1 tsp ground cumin
1/2 tsp ground fenugreek (optional)
1 tsp mustard seeds (optional)
750ml coconut milk (2 tins)
1 tin of chick peas (400g)
Sunflower oil (or any oil)
1 tsp sugar
1/2 tsp salt
70g cashews

Prep list

Blend or grate the onion, garlic and ginger. Peel and cut the squash into 3cm chunks. Drain the chick-peas, pick the coriander, and mix together the fenugreek, cumin and coriander. Chop the chillies and roast off the cashews.

Method

Turn the oven to 200 degrees. Toss the cubes of squash in oil, put onto a baking tray and roast off in the oven. Spread the squash out so its not heaped on top of each other. Cook until browned and soft, about twenty mins, being gentle so it doesn’t turn to mush.

Meanwhile, put a pan with the oil onto a medium heat. Add a teaspoon of mustard seeds, as soon as they begin to pop add the onion, garlic and ginger. Fry off without colouring them too much. When really soft after about 5 minutes add the spice and cook some more, constantly stirring so it doesn’t take on the bottom and then take off the heat. Stir in the coconut milk, salt, sugar and chilli then return to a low heat with the chickpeas and cook for thirty minutes. Take off the heat and taste.

PasteSqueeze half of the lime and tweak as you feel necessary for salt. Don’t worry if you think the sauce could be a bit sweeter, the sweetness of the squash will come through when its all combined. Gently fold in the roasted squash, again,  being careful it doesn’t turn into a mush.

To serve put some steamed rice in the bowl, and ladle the curry with some sauce. Roughly crush the cashews (I use the bottom of a pan and lean on it so it breaks them up). Sprinkle a generous amount of  cashews then finish with a fat pinch of picked coriander.

Griddled Aubergines with Sheeps Yoghurt and Pomegranates

This is as good as any introduction to ‘griddling’.  Aubergines really drink oil but cooking them this way will mean you have better control over how much oil you use.  The pomegranates are a great finishing touch but don’t worry if you can’t find one in the supermarket, the dish holds up anyway without them.  This is a sharing dish that goes on the table.

Ingredients (Serves 4)

2 aubergines
1 small pot (100g) of sheep or goats yoghurt. ‘Total’ brand is perfect
1 lemon
1 pomegranate
2 spring onions
2 green chillies
Maldon sea salt
Pepper
Sunflower oil (or any oil, sunflower is my preference for this recipe)

Method 

Cut the aubergine long ways into three or four thick slices depending on its size. You have to level off the rounded outer bits so it sits on the griddle pan.  Put the griddle pan on the flame and brush with the oil.  Lay the slices onto the pan and turn the heat to medium.  Cook each side until the skin is well marked and the aubergine is golden. Take off the heat and lay onto kitchen roll, repeat the process until all cooked.

Dab off any oil from the aubergine with the kitchen paper then lay onto a large plate.  Put the yoghurt into a bowl and mix a teaspoon of lemon juice, salt and pepper.  Cut the spring onions and the green chillies into rings, not too thick.  Empty the seeds out of the pomegranate.  Dress the plate when it is ready to go to the table by evenly drizzling the yoghurt over the aubergines, sprinkle over the spring onions and green chilli then finish with the pomegranate.  There are no problems prepare this dish in advance.