This tasty curry will keep vegetarians and meat-eaters happy and full.
Serves 6 + 2 leftover portions
- 1 butternut squash (1.2kg)
- Olive oil
- 1 onion
- 2 cloves of garlic
- 4cm piece of ginger
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon medium curry powder
- 300g ripe cherry tomatoes
- 2 tinned pineapple rings in juice
- 1 x 400ml tin of light coconut milk
- 1 x 400g tin of chickpeas
Optional: 2 sprigs of coriander, to serve
- Preheat the oven to 180ºC. Scrub the squash (there's no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized.
- Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over.
- Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly.
- Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened.
- Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight.
TO SERVE: Preheat the oven to 150ºC. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
Note: You can make this on the day, if you prefer.
Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography by David Loftus. Available now.