This week in the community group, Jude & Friends, Indian food was voted for as our favourite cuisine. Since spicy curries and tomatoes can irritate the bladder, we've developed a bladder-friendly roasted butternut squash and chickpea korma that's.
A hearty and healthy recipe that will warm you up on an autumn night!
Roasted Squash & Chickpea Korma
Serves 3 -4
Ingredients
For the paste
1 thumb-sized piece of ginger (peeled and chopped)
2 garlic cloves
2 shallots
3 tbsp coconut milk (from top of the can—the nice thick bit!)
2 tbsp peanut butter
1 tbsp tomato paste
1 tsp ground cumin
1 tsp garam masala
For the curry
1 medium butternut squash (peeled and diced into 2cm pieces)
1 onion (peeled and diced)
1 x 400g can of chickpeas (drained)
1 x 400ml can coconut milk (the rest of the can used for paste!)
200ml vegetable stock
2 tbsp coconut oil
1 tsp cumin seeds
To serve
Brown rice
Bunch of coriander
Method
Step one
Preheat the oven to 220ºC.
Mix the butternut squash pieces with olive oil. Pop in the oven in a roasting tin for 35-40 mins until tender and starting to brown.
Tip...leave some larger crescent-shaped pieces to pop on top of the dish for presentation
Meanwhile, add all your paste ingredients to a blender. Whizz together until a thick paste has formed.
Step two
In a deep frying pan add the coconut oil and cook the onion for 5 minutes until softened. Add cumin seeds and fry for one minute more.
Add the paste to the pan and cook until fragrant.
Tip in the drained chickpeas, remaining coconut milk and stock. Cook for 15-20 minutes until the sauce has thickened.
Step three
Once beginning to brown, remove the butternut squash from the oven and mix it into your curry.
Serve with rice and coriander.
Enjoy!
