The Independent’s journalism is supported by our readers. When you purchase through links on our site, we may earn commission.

How to make Farmdrop’s chickpea, squash and coconut curry

This healthy, vegan midweek meal can be on the table in 30 minutes. Roasting the squash whole makes it much easier to cut afterwards, saving time and effort

Monday 07 January 2019 19:20
Comments

Chickpea, squash and coconut curry

Time: 30 minutes

Serves 4

1 onion squash
2 shallots, chopped
1 red chilli, deseeded and finely chopped
1 inch ginger, peeled and chopped
1 tbsp thai red curry paste
1 tsp salt
1 can of chickpeas, drained
1 can of coconut milk
1 lime, juice
125g peanuts

Preheat the oven to 200C. Place the squash whole onto a baking tray. Bake in the oven for 20-30 minutes, until soft when a knife is poked through.

Put the peanuts onto a baking sheet and roast in the oven until golden, for 5-10 minutes.

Add a glug of oil to a frying pan and fry the shallots, chilli, ginger and garlic until soft.

Add the curry paste, cook for 30 seconds, then add the coconut milk and turn up the heat for a few minutes, to reduce and thicken.

Stir in the chickpeas and season with the salt and lime juice. Transfer to a bowl.

Slice the squash, seasoning each piece. Place on top of the chickpeas, scatter the peanuts and serve.

Recipe from Farmdrop.com

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Please enter a valid email
Please enter a valid email
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Please enter your first name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
Please enter your last name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
You must be over 18 years old to register
You must be over 18 years old to register
Opt-out-policy
You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe.

By clicking ‘Create my account’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in