Chef Jamie Oliver’s Fragrant Squash Curry – Santé Magazine

In the darkness of a cold winter, a fragrant, colorful curry simmering on the stove adds just the right touch of warmth. This recipe by Chef Jamie Oliver is vegetarian. The addition of pineapple adds a tropical dimension. Oliver says “You can make this on the day if you prefer.”

Squash Curry with Chickpeas, Ginger, Spices and Coconut Milk

Recipe from Chef Jamie Oliver’s newest cookbook Together: Memorable Meals, Made Easy (Flatiron Books, November 2021). Serves 6

Ingredients

1 butternut squash, (1.2kg)

olive oil

1 onion

2 cloves of garlic

4 cm piece of ginger

1 teaspoon coriander seeds

1 teaspoon fenugreek seeds

1 teaspoon medium curry powder

300 g ripe cherry tomatoes

2 tinned pineapple rings in juice

1 x 400 ml tin of light coconut milk

1 x 400 g tin of chickpeas

2 sprigs of coriander, to serve (optional)

Preparation

Preheat the oven to 180°C/350°F/gas 4.

Scrub the squash (there’s no need to peel it). Carefully halve it lengthways and deseed, then chop it into 2 cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized.

Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over.

Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly.

Tip it all into a blender, add the coconut milk, and blitz until very smooth. Return to the pan, tip in the chickpeas, juice, and all, and simmer gently until the sauce is thickened.

Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice.

Cool, cover, and refrigerate overnight.

To Serve:

Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

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