This weeks Roasted Squash & Chickpea Curry is the third of four recipes by Lucy Timm that are both delicious and easy to prepare at home. Lucy is Chef de partie at Leroy wine bar & restaurant in London.
C1 Casserole & C5 Griddle
Hand or food blender
- 1x Squash
- 1x Red Pepper
- 1x Tin Chickpeas
- 1/3rd Coconut milk
- 1x Brown Onion
- 1x thumb size ginger
- 3x Garlic
- 400ml Veg Stock
- 5x Cherry Tomatoes
- 2 dashes of red wine vinegar
- 1x Tbsp Honey
- Spices - Smoked Paprika, Cayenne pepper, cumin, chilli flakes
- Greek Yogurt
- Salt & Pepper
1. Roast Squash
Peel and cut squash into cubes, toss in olive oil, salt and pepper, place on a baking tray and roast for 40 mins at 180 degrees.
2. Charred Pepper
Char Red Pepper whole, leave to cool, chop into chunks.
Roughly chop onion, garlic and ginger, sweat off and add 200ml water with the veg stock. Simmer on a high heat for 10 mins, blitz, then reduce for 5 mins. Once reduced add coconut milk and turn down the heat, leave to simmer gently. Add half the pepper and squash to the pot, blitz again to a loose puree.
4. Fry Chickpeas
With the C2 gently fry off the washed and drained chickpeas until brown and crispy, lightly season with salt.
Add your spices - tbsp cumin, smoked pap, cayenne pepper and a sprinkle of chilli flakes, stir in for 2/3 mins.
Add honey and red wine vinegar. Add fried chickpeas, the rest of the roasted squash, and chopped tomatoes, stir nicely until everything nicely coated. Leave to cook for 5 mins.
Once plated drizzle with some olive oil, add chopped mint + chilli flakes and a Squeeze of Lemon Juice. Serve with flatbread (toast in the C5 griddle). Season with Greek Yogurt with a chopped clove of garlic, salt, pepper and lemon juice.