VEGETARIAN CURRY

Yields4 Servings

2 tbsp sunflower oil

1 large onion, finely chopped

3 garlic cloves finely chopped

1 green chilli, finely chopped and deseeded

2 tbsp tomato puree

1 tbsp cumin seeds

3 tbsp garam masala

600 g butternut squash

875 g vegetable stock

300 g cauliflower florets

400 g tin of chickpeas, drained

120 g coconut yogurt

Juice of ½ lemon

30 g coriander roughly chopped

100 g pomegranate seeds

Heat the oil in a large nonstick saucepan over a medium heat; add the onion, garlic and chilli and cook for 5-10 minutes until softened and starting to brown; add the tomato puree, cumin seeds and 2 tablespoons of garam masala with a splash of water and cook for 3 minutes, stirring once or twice; mix in the butternut squash to coat in the spices, then add the stock, a good pinch of salt and bring to the boil

Cover and simmer for 20 minutes until the squash is partially tender, add the cauliflower florets and cook for another 10 minutes

Stir in the chickpeas and warm through for 1-2 minutes; put two ladlefuls of curry into a blender and blitz until smooth; blend in the yogurt and remaining tablespoon of garam masala and return the mixture to the pan to thicken; season to taste with salt and pepper and the lemon juice. Stir in half of the coriander and sprinkle with the rest of the coriander and the pomegranate seeds and serve

VEGETARIAN CURRY

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