Squash, chickpea & coconut curry

• kabocha, red kuri, crown prince or butternut squash↗1

  peeled, deseeded, cut into 2cm-thick slices

• coconut or rapeseed oil3 tbsp tbsp
• tamarind sauce5 tbsp tbsp
• chilli flakes↗1 tsp tsp
• desiccated coconut↗2 tbsp tbsp
• black mustard seeds1 tsp tsp
• dried or fresh curry leaves1 tbsp tbsp
• red onion↗1

  sliced

• ginger↗thumb-sized piece of

  grated

• garlic clove↗1

  crushed

• green chilli↗1

  sliced

• lemongrass1

  stalk, lightly bashed

• chickpeas↗400g can g

  drained

• large tomato↗1

  sliced

• roasted curry powder↗1 tbsp tbsp

  (see recipe, right)

• turmeric↗1 tsp

  freshly grated if possible, or use 1 tsp ground

• coconut milk↗400ml can
• kale↗3 large handfuls of
• coriandersmall bunch of

  leaves picked

• toasted coconut↗2 tbsp

  flakes (optional)

• flatbreads

  to serve

• basmati rice↗10g
• coriander seeds↗20g
• cumin seeds↗15g
• black peppercorns↗10g
• fenugreek seeds5g
• cloves↗½ tsp
• cardamom↗½ tsp green

  pods, seeds only

Step-by-step instructions

1. 1

   For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.

2. 2

   Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.

3. 3

   Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.

4. 4

   Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.