QUICK AND EASY SQUASH AND COCONUT CURRY
Autumn is the time of the year when pumpkins and squash are widely in season, so we’ve crafted this deliciously warming curry using the seasonal favourite. The curry can be made with organic British carlin peas, otherwise known as black badger peas (or just black peas to Lancashire folk), which provide a rich, earthy flavour. Alternatively, if you do not have the time to soak the chickpeas, we suggest using Suma’s black chickpeas as they provide a very similar taste and can be used straight from the tin.
INGREDIENTS
Serves 4 people
Approximately 900g of pumpkin or squash
200g carlin peas / 2 tins of black chickpeas
4cm piece of ginger
1 medium to large white onion
4 cloves of garlic
Half a teaspoon of chilli flakes
2 tablespoons of dried coriander leaf
1 teaspoon of ground turmeric
1 teaspoon of brown mustard seeds
5 kaffir lime leaves
1 tin of chopped tomatoes
2 tins of coconut milk
20g desiccated coconut
METHOD
If you are using dried carlin peas (or chickpeas) soak them for around 12 hours. When you are ready to start cooking, give them a quick rinse, cover with water and cook for about 10 minutes. If using tinned beans you can skip this step.
Prep your veggies. Peel and cube your squash, scooping out and discarding the seeds. Roughly chop the onion, finely dice the garlic and cut the ginger into matchstick-sized pieces.
Bring a large saucepan to a medium-high heat, add a glug of vegetable oil and fry the onion and ginger until they begin to brown.
Add the squash, garlic and mustard seeds to the pan and cook for two or three minutes more.
Next, add the cooked carlin peas (or chickpeas), tomatoes and coconut milk to the pan. Stir in the chilli flakes, coriander leaf, turmeric and lime leaves.
Cover and reduce the heat to low. It will take around 40 minutes for the flavours to fully amalgamate.
Just before the curry is finished, lightly toast the desiccated coconut to decorate the curry when you plate up.
Serve with steamed basmati rice.