Yields4 Servings
 2 tbsp sunflower oil
 1 large onion, finely chopped
 3 garlic cloves finely chopped
 1 green chilli, finely chopped and deseeded
 2 tbsp tomato puree
 1 tbsp cumin seeds
 3 tbsp garam masala
 600 g butternut squash
 875 g vegetable stock
 300 g cauliflower florets
 400 g tin of chickpeas, drained
 120 g coconut yogurt
 Juice of ½ lemon
 30 g coriander roughly chopped
 100 g pomegranate seeds

Heat the oil in a large nonstick saucepan over a medium heat; add the onion, garlic and chilli and cook for 5-10 minutes until softened and starting to brown; add the tomato puree, cumin seeds and 2 tablespoons of garam masala with a splash of water and cook for 3 minutes, stirring once or twice; mix in the butternut squash to coat in the spices, then add the stock, a good pinch of salt and bring to the boil


Cover and simmer for 20 minutes until the squash is partially tender, add the cauliflower florets and cook for another 10 minutes


Stir in the chickpeas and warm through for 1-2 minutes; put two ladlefuls of curry into a blender and blitz until smooth; blend in the yogurt and remaining tablespoon of garam masala and return the mixture to the pan to thicken; season to taste with salt and pepper and the lemon juice. Stir in half of the coriander and sprinkle with the rest of the coriander and the pomegranate seeds and serve

Shopping cart


No products in the cart.