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Butternut squash & chickpea masala with tamarind and coconut

for roasting

  • butternut squash 1

  • rapeseed, olive or coconut oil 1 tablespoon

  • salt ½ teaspoon

  • coconut oil 1 tablespoon

  • cumin seeds 1 teaspoon

  • red onion, finely chopped 1

  • green chilli, finely chopped 1

  • dried red chilli, optional 1

  • chickpeas ½ tin

  • salt ½ teaspoon

  • coriander powder 1 teaspoon

  • cumin powder ¼ teaspoon

  • turmeric powder ¼ teaspoon

  • tamarind and date chutney 3 tabelspoons

  • water 200ml

  • coconut milk, preferably thicker from a tin 6-8 tablespoons

  • juice of half lime


Preheat the oven to Gas Mark 4, then chop the butternut squash into small cubes, toss it in the oil of your choice and salt. Place the butternut squash cubes in the oven and let them cook for around 20-25 minutes until soft. Once cooked, melt the coconut oil in a pan, add the cumin seeds and let them become lightly brown before adding the chopped red onions. Stir together until the onions a lightly brown on a low heat, then quickly stir in the green chillies and the dried red chilli if using. Now add the chickpeas, butternut squash and coriander, cumin, turmeric powders as well as the tamarind and date chutney and salt. Stir together for a few minutes on a low heat and then add the water and coconut milk. Let this cook for a further few minutes and taste for salt and sourness – there should be a lovely sourness balanced with sweet from the tamarind and date chutney. Add more if required. Squeeze some lime before serving. Serve either with quinoa or brown rice.

Having never cooked with butternut squash before, I’ve recently made three dishes using this wonderfully hearty, delicately sweet, incredibly orange vegetable. And this particular recipe, with the addition of coconut milk, makes the dish a little more rich and a lot more like a curry, yet it’s simple and light. I’ve used a lovely red Denby casserole dish, a new addition to my kitchen, which I would definitely recommend! Their new Cast Iron collection is brilliant – everything from Casserole Pots to Griddle Pans in lots of sizes – ideal for mid-week cooking and weekend slow roasted Sunday lunches.

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