Butternut Squash & Chickpea Curry cooked the ESSE way.
Serves
4 people
Ingredients
- 1 butternut squash, peeled and cut into chunks
- 1 x 400g tin of chickpeas, drained and rinsed
- 2 onions, thinly sliced
- 2 cloves of garlic, crushed
- 1 red chilli, deseeded and finely chopped (optional)
- 1 knob of root ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 400ml passata
- 300ml vegetable stock
- A handful of fresh coriander, roughly chopped
- 2 tablespoon olive oil
- 1 teaspoon salt and freshly ground black pepper to taste
Method
In a roasting tray tip in the butternut squash and onions, then mix in the olive oil, garlic, ginger, spices, salt and pepper. Cook in the top oven of the ESSE with the vent open at 200C / ESSE dial reading middle of HOT. Roast for 25 minutes.
Then stir in the passata, stock and chickpeas. Return to the oven for a further 15 minutes. Taste and add more seasoning then scatter over the fresh coriander. Serve with flat bread and rice.
Suggested serving with flatbreads cooked on the ESSE hotplate.
Recipe created by Philippa Vine of Bluebell Farmhouse Kitchen.
Presented by Dan Blewitt on an ESSE Bakeheart at Humble by Nature.
