Squash, Chickpea and Coconut Curry with Onion Seed Flatbreads

 

Squash, Chickpea and Coconut Curry with Onion Seed Flatbreads. This homemade vegetarian curry recipe is very easy and quick to get on the plate on a busy midweek evening. The key to a good curry is a careful balance of heat and aromatics to create a curry that is as spicy as you like, but still with lots of flavour. I have used a local company’s curry powder, Chetty Curry Powder, in this recipe which was gifted to me to try out. I used their mild curry powder. It is mild in heat but full of flavour. It’s amazing the difference it makes using a high quality, artisan curry powder like this and I recommend trying it out if you like authentic products.

If you enjoyed my Squash, Chickpea and Coconut Curry then try out my recipe for Easy Aubergine Katsu Curry or Aubergine, Chickpea and Feta Salad


Recipe
Serves 4
Difficulty Level: Home Cook

Ingredients:

For the Onion Seed Flatbreads:

  • 150g full fat Greek yoghurt
  • 150g self raising flour
  • Teaspoon baking powder
  • Teaspoon garlic powder
  • Tablespoon onion seeds (nigella seeds)
  • Salt

For the Squash, Chickpea and Coconut Curry:

  • 1 onion, roughly chopped
  • 4 garlic cloves, bashed and peeled
  • 40g ginger, peeled and roughly chopped
  • 1-2 green chillies (I used finger chillies, but adjust to how hot you like it)
  • 2 teaspoons of curry powder
  • Half a teaspoon each of ground coriander, ground black pepper, turmeric and chilli powder
  • 4 cardamom pods, lightly bashed
  • 1 butternut squash, diced
  • Tin of coconut milk
  • Tin of chickpeas
  • 300ml vegetable stock
  • Dried fenugreek
  • Sunflower oil
  • Salt and pepper
Method:
  1. Begin by making the flatbreads. Mix together all the ingredients with a pinch of salt in a large bowl. Knead briefly, just to combine. Cover with cling film and allow to rest whilst you cook the curry.
  2. Add the first four ingredients for the curry along with a pinch of salt into a food processor or blender (I used a nutri bullet) along with a couple of tablespoons of oil. Blitz to a paste.
  3. Add the paste to a large frying pan over a medium heat and fry for 5 minutes, stirring often, until aromatic.
  4. Add the curry powder, spices and cardamom and stir for a minute or so before adding the butternut squash pieces, coconut milk and stock. Stir to combine. It will look thin to start , but a lot of the liquid gets absorbed by the squash.
  5. Simmer the curry for about 10-15 minutes until the squash is just about cooked. Add the chickpeas, along with the liquid from the tin and simmer for a further 5 minutes. If the sauce gets too thick, add a little more stock. Finish the curry by crushing a teaspoon of dried fenugreek between your fingers and sprinkle over, stirring through.
  6. To cook the flatbreads, heat a griddle pan over a medium high heat. Make four equal sized balls out of the bread dough and roll as thinly as possible. They will puff up so don’t be tempted to cook them too thick or they will not cook through. Add one rolled flatbread into the pan at a time, cooking for a couple of minutes on each side until charred, cooked through and pillow soft.
  7. Finish the curry with a little yoghurt and some fresh coriander, if you like, and serve the flatbreads on the side.

 

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  1. Pingback: Spinach and Artichoke Bread Dip - Documenting My Dinner

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