Coconut & Butternut Squash Curry with Roasted Chickpeas

A mild, creamy vegan coconut curry with tender butternut squash, carrots, roasted aubergine and crispy chickpeas. Flavoured with warming spices, ginger and fresh lemon, served over fluffy rice. Perfect for batch cooking and freezing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C. Dice 165g aubergine and drain and rinse 125g tinned chickpeas. Toss the aubergine with 1 tbsp olive oil and the chickpeas with another 1 tbsp olive oil. Spread separately on a baking tray and roast for 20 minutes, turning halfway, until golden.

Step 2

2. Mix 1½ tsp ground coriander, 1 tsp turmeric, 1 tsp cumin and 2 tsp crushed ginger with 1½ tbsp garlic-infused olive oil.

Step 3

3. Heat a large frying pan over a medium heat. Add the spice mixture and 22g chopped green spring onion tops. Fry for 1–2 minutes until fragrant.

Step 4

4. Add 200g coconut milk, 1 vegetable stock cube dissolved in 250ml hot water, 1 bay leaf and 2 tbsp (40g) tomato purée. Stir well.

Step 5

5. Peel and dice 240g butternut squash and chop 240g carrots. Add both to the curry sauce. Bring to a gentle simmer, cover and cook for 20–30 minutes, stirring occasionally, until tender. Add a little extra water if necessary.

Step 6

6. Mix 2 tsp cornflour with 2 tbsp cold water. Stir into the curry and simmer for 1–2 minutes until the sauce thickens.

Step 7

7. Remove from the heat and discard the bay leaf. Stir in 1 tbsp lemon juice and a little lemon zest. Add up to 1 tsp sugar if needed and season with salt to taste. Fold in the roasted 165g aubergine.

Step 8

8. Prepare 285g cooked white rice according to the packet instructions (or cook sufficient dry rice to make 285g cooked).

Step 9

9. Divide the rice and curry between 4 bowls. Top with the roasted 125g chickpeas and garnish with 8g chopped fresh coriander. Serve warm.