A nice and spicy vegetarian traybake curry that's perfect for a lazy weeknight. You'll be making this one again and again, Mob.
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Serves
2
Butternut Squash
Drained Cooked Chickpeas
Onion
Green ChilliÂ
Garlic Paste
Ginger Paste
Cumin Seeds
Curry Leaves
Madras Curry Powder
Ground Coriander
Ground Turmeric
Chilli Flakes
Coconut Oil
Coconut Milk
TO SERVE:
Fresh Coriander
Lime
Rice
Serves
2
Butternut Squash
Drained Cooked Chickpeas
Onion
Green ChilliÂ
Garlic Paste
Ginger Paste
Cumin Seeds
Curry Leaves
Madras Curry Powder
Ground Coriander
Ground Turmeric
Chilli Flakes
Coconut Oil
Coconut Milk
TO SERVE:
Fresh Coriander
Lime
Rice
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Peel the butternut squash, cut it in half, then remove and discard the seeds. Cut the squash into 5cm pieces.
Step 2.
Drain and rinse the chickpeas. Dice the onion into 2.5cm cubes. Finely chop the green chilli. Set everything aside.
Step 3.
Combine the butternut squash, chickpeas, onion, garlic paste, ginger paste, cumin seeds, curry leaves, green chilli, curry powder, ground coriander, turmeric, chilli flakes, 1 tsp salt and coconut oil in a large bowl. Toss well, until the squash and chickpeas are well coated.
Step 4.
Spread the squash and chickpea mixture in a single layer over a large baking tray lined with baking parchment. Roast in the oven for 25-30 mins, or until the squash is tender and starting to caramelise.
Step 5.
Remove the tray from the oven and pour the coconut milk over the roasted vegetables. Stir to combine and coat everything evenly. Return to the oven and cook for 10-15 mins, until the coconut milk has thickened slightly.
Step 6.
Meanwhile, finely chop the coriander.
Step 7.
Check the finished traybake for seasoning, then squeeze the juice of ½ lime over the top. Garnish with the coriander and serve with rice, rotis or bread.
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