Food Recipe This Month Vol. 26 No. 01

Chef Jamie Oliver’s Fragrant Squash Curry

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In the darkness of a cold winter, a fragrant, colorful curry simmering on the stove adds just the right touch of warmth. This recipe by Chef Jamie Oliver is vegetarian. The addition of pineapple adds a tropical dimension. Oliver says “You can make this on the day if you prefer.”

Squash Curry with Chickpeas, Ginger, Spices and Coconut Milk

Recipe from Chef Jamie Oliver’s newest cookbook Together: Memorable Meals, Made Easy (Flatiron Books, November 2021). Serves 6

Ingredients

1 butternut squash, (1.2kg)

olive oil

1 onion

2 cloves of garlic

4 cm piece of ginger

1 teaspoon coriander seeds

1 teaspoon fenugreek seeds

1 teaspoon medium curry powder

300 g ripe cherry tomatoes

2 tinned pineapple rings in juice

1 x 400 ml tin of light coconut milk

1 x 400 g tin of chickpeas

2 sprigs of coriander, to serve (optional)

Preparation

Preheat the oven to 180°C/350°F/gas 4.

Scrub the squash (there’s no need to peel it). Carefully halve it lengthways and deseed, then chop it into 2 cm 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 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 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

An engaging speaker and writer, Melanie Young hosts the weekly national radio shows, The Connected Table Live, featuring conversations with global thought leaders in wine, food, spirits and hospitality (a Feedspot Top 10 Food & Drink Podcasts for 2021), and Fearless Fabulous You, a lifestyle show for and about women (both on iHeart and more than 30 other podcast platforms). Young has contributed articles on wine, spirits, food, and culinary travel to Wine Enthusiast, Seven Fifty Daily, Wine4Food and Jewish Week. She is a member of Les Dames d’Escoffier International, Wine Media Guild, and Women of the Vine & Spirits. Young’s former marketing and events agency, M Young Communications, worked with global wine, food organizations, publishing companies and nonprofits. She had an integral role in the creation, launch and management of The James Beard Foundation Awards, New York Restaurant Week, and Windows of Hope Family Relief Fund (2001) which raised funds to provide for the families of restaurant workers killed in the September 11th terrorist attacks. www.theconnectedtable.com www.melanieyoung.com Instagram @theconnectedtable

2 comments on “Chef Jamie Oliver’s Fragrant Squash Curry

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