Chickpea, squash and coconut curry
Time: 30 minutes
Serves 4
1 onion squash
2 shallots, chopped
1 red chilli, deseeded and finely chopped
1 inch ginger, peeled and chopped
1 tbsp thai red curry paste
1 tsp salt
1 can of chickpeas, drained
1 can of coconut milk
1 lime, juice
125g peanuts
Preheat the oven to 200C. Place the squash whole onto a baking tray. Bake in the oven for 20-30 minutes, until soft when a knife is poked through.
Put the peanuts onto a baking sheet and roast in the oven until golden, for 5-10 minutes.
Add a glug of oil to a frying pan and fry the shallots, chilli, ginger and garlic until soft.
Add the curry paste, cook for 30 seconds, then add the coconut milk and turn up the heat for a few minutes, to reduce and thicken.
Stir in the chickpeas and season with the salt and lime juice. Transfer to a bowl.
Slice the squash, seasoning each piece. Place on top of the chickpeas, scatter the peanuts and serve.
Recipe from Farmdrop.com
