A warming blend of Thai and Indian spices that turn this into a perfect dish for the cooler autumn nights.
It might be August still, and while some of us are desperately clinging on to the last remnants of summer, the reality is: Autumn is almost upon us, and this is the perfect recipe to warm you up on those chilly nights.
As with most great recipes, this spicy dish was the result of leftovers and a little imagination, because what else could I do with butternut squash? At the time, I couldn’t even say I had had it much more than once before! So, not knowing what to do with this massive chunk of vegetable (technically a fruit?), with the ‘use by’ deadline looming over my head, what was I to do?
I had an idea.
What is somewhat healthy, tastes good, and has been tried and tested in many of my dishes before?
Well, spices, chickpeas, and the ever-handy coconut milk that has created some excellent Thai curries in the past. And, as hoped, it didn’t let me down.
If you want to find out how to create this spicy dish, read ahead!
- Olive Oil
- 1 Butternut Squash, diced
- 1 onion
- 2 Garlic Cloves, crushed and diced
- 2 tsp lemon juice
- 400/500 ml veg stock
- Coconut milk
- 400g Tinned Chickpeas, drained
- 1 Red chilli pepper
- 1 tsp coriander
- 200g spinach
- 1tsp white pepper
- 1tbsp turmeric
- *1tsp hot chilli powder, optional for extra spice
- Pinch of salt
- 2 tsp red curry powder
- 1 tbsp garam masala
- 1 tbsp ginger
- 1 1/2 tsp cumin
- 2 tsp cayenne pepper
Although I used my trusty wok for this recipe, a standard frying pan or pot will be fine!
- Set to a medium/mid-heat. Heat the pan with a splash of Olive oil. Once heated, add the diced onions and cook until the onion is translucent. Prepare the butternut squash before the next step.
- Once the onion is cooked, add the coriander, salt, white pepper, turmeric, cumin, cayenne pepper, garam masala and hot chilli powder (if used) to the pan. Heat for 5 minutes while stirring into the onion.
- Add the crushed and diced garlic, ginger, and lemon juice to the pan, until you smell the garlic, usually another 30 seconds to one minute.
- Add the butternut squash, coating it in the ingredients in the pan. Cook for 10 – 15 minutes, until the squash starts to soften.
- Add 500ml hot water mixed with vegetable stock to the pan and leave to cook for 5 minutes. Add the chillies and curry powder into the stock. Cook for another 3 – 5 minutes.
- Stir in the coconut milk, drained chickpeas, and spinach. Cook on a low heat for 10 – 15 minutes, or until the butternut squash is tender.
- Serve up with your choice of side and you’re done!
Leave a like and comment, and let me know what you think!