Roasted squash and chickpea korma
When creating an easy, no fuss meal, use Korma Spice Paste in your curry to cut down time but not the flavour. Serve with pickle and pappadums for that true restaurant-at-home experience.
- CourseMain meal
- Prepare20 mins
- Cook1 hr
- Total time1 hr 20 mins
- 1 medium butternut squash (around 1kg), cut into chunks
- 2½ tbsp Vegetable oil
- 400g can chickpeas, rinsed and drained
- 1 onion, finely chopped
- 2 clove/s garlic
- 15g ginger, peeled and finely chopped
- ½ x 290g jar Patak's Korma Spice Paste
- 50ml water
- 400ml can coconut milk
- 200ml vegetable stock
- 50g ground almonds
- 4 tbsp non-dairy yogurt alternative
- coriander leaves
- serve with steamed basmati rice, lime pickle and plain pappadums
Heat the oven to 220C, gas mark 7. Carefully peel, halve and deseed the butternut squash. Cut into chunks, add to a bowl and toss with 2 tbsp vegetable oil and season. Spread onto a large baking tray and roast for 20 minutes. Meanwhile, add the chickpeas to the same bowl and toss with 1 tbsp vegetable oil and season. After 20 minutes, turn the squash, add the chickpeas and roast for a final 15-20 minutes, until the squash is golden and tender.
Meanwhile, heat 1⁄2 tbsp vegetable oil in a large pan. Gently fry the onion for 5 minutes until softened. Add the garlic cloves and ginger; fry for 2 minutes. Add the Patak’s Korma Spice Paste and fry for a further 2 minutes. Pour in the water and cook until evaporated. Add the coconut milk and the vegetable stock to the pan; simmer for 10 minutes.
Spoon in the roasted squash, chickpeas and ground almonds. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in the non-dairy yogurt alternative. Scatter with coriander leaves and serve with steamed basmati rice, Patak’s Lime Pickle and Patak’s Plain Pappadams., if liked.
Typical values per serving when made using specific products in recipe