Butternut squash, chickpea & coconut curry
- Prep: 10m
- Cook: 25m
- Serves: 2
This creamy coconut curry has chunky cubes of squash, chickpeas, fragrant spices and is topped with crunchy peanuts.
Method
- To make the curry; add the coconut oil and chopped onion to a large frying pan and cook on a medium heat for 5-6 minutes until soft. Add in the garlic and spices and stir for another few minutes.
- Add the cubed squash and toss to coat in the onion and spices, cook for a few minutes then add in the coconut milk and water. Simmer for 20 minutes until the squash is soft.
- Add in the chickpeas, peanut butter, tamari, lime juice & coriander. Top with more coriander, season and add crushed peanuts.
- To make the salad; slice the fennel into thin slices. And squeeze the lime over the top.
- Next make the tahini dressing. Add all the ingredients to a mini chopper and blitz. ( If you don’t have a mini chopper you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl). Dress the fennel with the dressing.
- To make the flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
- In a bowl mix the flour, oil, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together.
- On a floured chopping board roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works).
- The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer.
Ingredients
All to be sourced organic where possible
- To make the curry:
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 1 tsp turmeric
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander
- 1 butternut squash, peeled and sliced into cubes
- 1 can coconut milk
- 1/2 can water
- 1 tin chickpeas
- 1 tbsp peanut butter
- 1 tbsp tamari
- Juice 1/2 lime
- Handful coriander
- 1 tsp sea salt
- Fennel salad;
- 1 fennel
- Squeeze of lime
- Tahini & apple dressing;
- 1 tbsp tahini
- 3 tbsp apple juice
- 1/2 cup water
- 1 tbsp olive oil
- 2 garlic cloves
- Salt & pepper
- Flatbread;
- 1 cup flour of choice
- 1/2 cup water
- A little olive oil
- Salt
- Pepper
