Spiced Squash, Coconut & Corn Curry Recipe | Abel & Cole

Spiced Squash, Coconut & Corn Curry

Cooking time
Serves4-6 people
Vegetarians Vegans Gluten-free diets
Spiced Squash, Coconut & Corn Curry

This hearty veggie curry has a thick and creamy coconut and sweetcorn sauce as its base, with chunks of caramelised roast squash and nutty chickpeas folded in. It makes a delicious dinner with rice or naan breads, or pour it into a flask and take it on a winter picnic.

Ingredients

  • 1kg squash, such as crown prince or butternut squash
  • 2 tbsp rapeseed oil
  • Sea salt
  • Freshly ground pepper
  • 1 onion
  • 2 garlic cloves
  • A small thumb of turmeric
  • 1 tbsp korma masala spice
  • 400ml coconut milk
  • 200ml hot vegetable stock
  • 340g tin of sweetcorn
  • 400g tin of chickpeas
  • 1-2 limes
  • Steamed rice or naan breads, to serve (optional)

Prep: 20 mins | Cook: 45 mins .

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Method

1. Preheat your oven to 200°C/Fan 180°C /Gas 6. Peel the squash and scoop out the seeds. Chop it into 2cm-sized cubes. Tumble them onto a baking tray and drizzle with 1 tbsp oil. Scatter over some salt and pepper and toss together. Slide into the oven and roast for 40 mins till softened and the edges are lightly caramelised.
2. While the squash roasts, peel and finely chop the onion. Peel and grate the garlic and turmeric (turmeric likes to stain things yellow, so grate it onto a plate or a board you can wash up straight away, and protect your clothes with an apron).
3. Place a large frying pan on a medium heat for 1 min then add 1 tbsp oil to the pan. Add the onion and cook for 8 mins, stirring often, till glossy and lightly golden. Add the garlic and turmeric. Fry for 2 mins, then stir in the korma masala spice mix.
4. Pour in the coconut milk and hot vegetable stock. Add the sweetcorn, along with the water in the tin, to the pan. Bring everything up to a gentle bubble, then pop on a lid and simmer for 10 mins.
5. Using a hand-held blender, blend the coconut and sweetcorn mix together till smooth. Alternatively transfer everything to a blender, or leave the sauce chunky if you prefer. Pop the lid back on the pan and turn the heat off till the squash has finished cooking.
6. After 40 mins remove the squash from the oven and tip it into the coconut sauce. Drain the chickpeas and add those too. Turn the heat to medium and bring everything back to a bubble, stirring gently.
7. Squeeze in a little lime juice, then taste the curry and add more lime juice or salt if you think it needs it. Spoon the curry into warmed insulated pots and pack up with your winter picnic. Equally delicious served for dinner with steamed rice or naan breads, and extra lime wedges on the side for squeezing.
8. Love your leftovers This curry will keep in your fridge for up to 3 days in a sealed container. Reheat till piping hot.
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