Cook up this vibrant vegan curry that makes the most of autumnal squash. It’s ideal for a meat-free Monday dinner when served with flatbreads
Prep:25 mins
Serves 4
1 kabocha, red kuri, crown prince or butternut squash, peeled, deseeded, cut into 2cm-thick slices3 tbsp coconut or rapeseed oil5 tbsp tamarind sauce1 tsp chilli flakes2 tbsp desiccated coconut1 tsp black mustard seeds1 tbsp dried or fresh curry leaves1 red onion, slicedthumb-sized piece of ginger, grated1 garlic clove, crushed1 green chilli, sliced1 lemongrass stalk, lightly bashed400g can chickpeas, drained1 large tomato, sliced1 tbsp roasted curry powder (see recipe, right)1 tsp turmeric, freshly grated if possible, or use 1 tsp ground400ml can coconut milk3 large handfuls of kalesmall bunch of coriander, leaves picked2 tbsp toasted coconut flakes (optional)flatbreads, to serve
STEP 1For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.STEP 2Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.STEP 3Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.STEP 4Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.
