Life Style: 500g butternut squash, peeled and cut into 1cm half-moon pieces
2 tbsp vegetable oil
25 grams fresh ginger, peeled and finely chopped
4 large garlic cloves, finely chopped
1 onion, finely chopped
1 small red chilli, seeded and finely chopped if desired, plus extra for serving (optional)
4 tbsp thai red curry paste
1 tsp ground turmeric
2 x 410 g cans jackfruit, drained and chopped
400g tin light coconut milk
400g tin chickpeas, drained and washed
1 vegetable stock pot, made up to 250ml
1 tsp soft light brown sugar
½ lemon, juiced
10 grams fresh coriander, coarsely chopped
2 tsp dry coconut
Steamed Jasmine Rice, for serving (optional)
Preheat the oven on Gas 7, 220°C, Fan 200°C. Toss butternut squash with half the oil on a large baking tray; Add spices. Roast for 35-40 minutes until it is soft and charred at the edges.
Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Sauté ginger, garlic, onion and chilli (if using) until lightly browned, about 5 minutes. Add curry paste and turmeric; Cook for 2 minutes or until fragrant.
Add jackfruit, coconut milk, chickpeas, stock and sugar. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes until thickened and reduced. Stir in roasted squash; Add spices and squeeze lemon juice. Sprinkle chopped coriander and desiccated coconut. Serve with additional chopped chilli and jasmine rice if you wish.
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