Tag Archives: butternut squash

Easy Peasy Vegetarian Squash And Chickpea Curry

Despite being a meat lover, I find I feel a lot better after eating a plant based meal. Especially in the evenings, I find them lighter and easier to digest. I decided to try and make my first vegetarian curry last week, this is absolutely brimming with so much flavour, it will convert even the most loyal of carnivores.

It passed the main test; my Dad ate it without asking where the chicken was! I’ve cheated a little using a korma spice mix, I’m in love with the Green Saffron spice mixes. They import fresh spices from India and blend them into perfect little pouches, which make curries so much easier and hassle free to put together. This is filling, wholesome and incredibly tasty. Definitely something to make if you want to spice up your week!

Top Class Vegetarian Squash and Chickpea Curry
Top Class Vegetarian Squash and Chickpea Curry
All These Fresh and Tasty Ingredients Will Put A Pep In Your Step
All These Fresh and Tasty Ingredients Will Put A Pep In Your Step

Ingredients:

1 large butternut squash, peeled and cubed

3 onions, sliced

1 punnet of cherry tomatoes, quartered

1 bag spinach

6 cloves garlic, crushed

1 tbsp honey

1 bunch fresh coriander

1 korma spice mix

1 inch fresh ginger, grated

1 can coconut milk

1 can tomatoes

1 can chickpeas

Brown rice to serve

Flaked almonds to serve

  1. Slice the onions and sweat them down in a little coconut oil for about 5 minutes. Then add the garlic and ginger and cook for another minute or two.
  2. Add in the spice mix and cook for a further minute or two, the aromas will be amazing! Then add in the tomatoes and honey and allow to cook away for another five minutes.
  3. Add in the tin of coconut milk and two cups of water along with the cubed squash. Allow the liquid mixture to reduce as the squash cooks, which should leave you with a nice thick sauce after an hour. Add in more water if you need to.
  4. 5 minutes before serving add in the cherry tomatoes, chopped coriander and spinach.
  5. Serve in a bowl with brown rice and sprinkle with some of the reserved coriander and almonds.
Add The Squash And Chickpeas To The Pot
Add The Squash And Chickpeas To The Pot
The Squash Should Be Cooked Through Before You Add The Spinach
The Squash Should Be Cooked Through Before You Add The Spinach
Dunk In The Green Goddess Ingredients
Dunk In The Green Goddess Ingredients
Ready To Serve!
Ready To Serve!
Delicious Vegetarian Korma
Delicious Vegetarian Korma

Butternut Squash & Chorizo Risotto

Butternut Squash and Chorizo Risotto
Butternut Squash and Chorizo Risotto
The Perfect Winter Risotto
The Perfect Winter Risotto
Delicious Squash and Chorizo Risotto
Delicious Squash and Chorizo Risotto

Since starting to cook risotto a few months I have been descending down a slippery slope of carbohydrate overload, but some evenings when it’s cold and wet outside, this is just the only dish you want to eat when you’re rugged up on the couch.

This risotto recipe works really nicely are I think squash is so hearty and warming, and the chorizo flavour really packs a punch. I use Gubbeen chorizo whenever I can stock up at home and I highly recommend you to seek it out, their artisan smokehouse in West Cork produces the mosts flavoursome meats and they are quiet reasonably priced also. I usually stock up my fridge with a lot of their products in one go, as smoked products don’t go off for a long time. This dish is so colourful, comforting, delicious and is a quick and easy dinner idea that’s perfect for a nice night in.

Decadent Squash and Chorizo Risotto
Decadent Squash and Chorizo Risotto

Ingredients (Serves Two):

130g Arborio Rice

2 shallots finely chopped

2 garlic cloves finely chopped

1/2 glass white wine

1/2 litre good quality chicken stock (keep this simmering in a saucepan while you cook)

1 handful grated parmesan cheese

Chorizo chopped (about 2 thumb lengths of chorizo)

1 small butternut squash chopped (in equal sizes so it cooks evenly)

1 large knob of butter

Salt & Pepper

1. Put the chopped squash in a heavy bottomed pot with the knob of butter and a generous pinch of salt and pepper, put the lid on and let it cook away on a medium heat, stirring occasionally. (This will take about 30 mins or so).

2. Lightly sauté the chorizo for a minute or two. If any oil comes out of the chorizo when cooking then reserve a tablespoon or two in a side dish for later. Add a teaspoon of olive oil to the pot the chorizo is cooking in and add the garlic and shallots and sauté for two minutes. Add the rice and sauté for another minute or two.

3. Add the wine to the pot and stir until is has been absorbed. Then start adding the chicken stock, one ladle at a time. Don’t add in a new ladle of stock until the previous ladle has been absorbed. Stir continuously.

4. When the squash is cooked mash two thirds of it, and leave the remaining third in their chunks. Stir all the squash into the risotto once all the chicken stock has been absorbed and the risotto it ready to serve. Stir in the Parmesan cheese and serve.

5. If you had any reserved chorizo oil then this is nice drizzled on top of the risotto, alternatively served with a grating of Parmesan on top and a pinch of freshly cracked black pepper.

Add Wine To Rice Stirring Until Reduced
Add Wine To Rice Stirring Until Reduced
Add Fried Chorizo and Slowly Start Adding Stock
Add Fried Chorizo and Slowly Start Adding Stock
Stir in Butternut Squash and Parmesan Cheese
Stir in Butternut Squash and Parmesan Cheese
Delicious Risotto
Delicious Risotto

Smoked Paprika Squash Salad

Smoked Paprika Squash Salad
Smoked Paprika Squash Salad
Ready to Eat
Ready to Eat

This is my new favourite salad. As we’re coming in to the warmer (marginally warmer in Ireland) months, we tend to gravitate towards lighter meals, but salads don’t need to be the boring lettuce and tomato variety! This one is packed with flavour and texture, and can be eaten as a main with some crusty bread.

I made a home made mayonnaise laced with smoked paprika, roasted peppers and a little bit of chilli and it really gave tonnes of flavour to the roasted squash. I added roasted peppers to the salad itself also and used some of the fruity oil they come preserved in to dress the leaves. I also toasted a little pan of pumpkin seeds which added a little crunch.

This is a really good, tasty salad. I made it for a party recently and it went down a treat! You really must make your own mayonnaise though, there is no comparison between the home made kind and the jellyish shop bought kind, and it is surprisingly easy to make. You can make twice the amount you need and keep a little jar in the fridge for sandwiches. Two jobs done in one go!

Ingredients:

1 large butternut squash

1 jar of roasted red peppers

1 bag of mixed salad leaves (I used rocket, baby spinach and watercress)

1 large handful of pumpkin seeds

salt and pepper

Smoked Paprika Mayo:

1 egg yolk

150ml to 200ml oil (you can use the oil from the jar of roasted peppers, nut oil or sunflower oil… avoid olive or other strong tasting oils)

1/2 tsp dijon mustard

2 tbsp smoked paprika

1/4 tsp chilli flakes

3 roasted red peppers blended into a paste

1. Put your oven on 180C and allow to preheat. Peel and chop your squash into equal sizes to allow it to cook evenly. Throw into a roasting tin, add a little mild tasting oil and salt and pepper and allow to roast away (around 45 to 55 minutes)

2. For the mayo add the egg yolk to a bowl and whisk in the mustard. Very slowly and little bit by little bit whisk in the oil. This is so easy to make, but if you add all the oil at once it will never come together, so add the oil very slowly. When it all has been added in and you have a nice smooth texture, then whisk in the paprika, chilli and blended peppers. Add more paprika or chilli to taste.

3. Take your pumpkin seeds and dry fry them on pan for less then a minute. Make sure to stir them constantly as they burn very quickly. Once they start popping and become nice and crispy then set aside.

4. When the squash is cooked (and make sure it is soft all the way through, nothing worse than undercooked squash), stir in enough mayo to coat all the squash. Add the rest of the jar of the roasted red peppers, the salad leaves and most of the pumpkin seeds. Stir together and add more of the oil from the roasted red peppers to coat the salad leaves if needed. Sprinkle the remaining seeds on top and serve with crusty bread.

Stir in Paprika and Chilli to the Mayonnaise
Stir in Paprika and Chilli to the Mayonnaise
Smoked Paprika Mayonnaise
Smoked Paprika Mayonnaise
Ready to Eat
Ready to Eat

Steak, Squash, Coconut & Mushroom Curry

Jack Yeats
Jack Yeats
louis le brocquy
Louis le Brocquy
St.Stephens Green
St.Stephens Green

I love weekends to myself when I’m up in Dublin because I can get done all the things I never usually have time for! Last weekend I had the luxury of absolutely no plans and so headed off to the National Gallery (to see my favourite Jack Yeats paintings), chilled out in St.Stephens Green, did way to much shopping and broke the bank due to my All Saints obsession and ended it off with a cooking marathon! One of the dishes I cooked was one of my favourites- a really colourful curry that is absolutely bursting with flavour. I tend to cook it when I have time on my hand and make enough for about 6-8 people and then freeze a load of individual portions so when I know I will be working late I can just defrost a portion the night before and pop in a pot when I come home!

This takes a little longer than the other things I cook and that is why I tend to cook it when I have some time on my hands, and I tend to cook so much of it and freeze it. This recipe isn’t even remotely adapted by me, it’s totally robbed from Kate McAloon. It was too good to try adapt. She is a famous celebrity chef who specialises in healthy but really tasty, flavoursome dishes. You have to try this recipe- it’s amazing, but beware you need around an hour or so of time on your hands.

Steak & Squash Curry
Steak & Squash Curry

 

Ingredients:

800 grams steak (serves about 8… aged steak is best, you can get your butcher to chop into pieces for you to save time)

1 tbsp Coconut oil (or other oil)

1 Cup mushrooms (I used oyster for greater flavour)

1 cup onion (finely chopped)

1 cup carrot (cut into sticks)

1 cup red pepper (cut into sticks)

5 cloves garlic chopped

1/2 cup parsley chopped

1 piece lemongrass (slightly cut to release flavour)

1/4 cup ginger chopped

1 can coconut milk

2 tbsp red Thai curry paste

2 tbsp honey

2 tbsp sea salt

Pepper (to taste)

1 cooked butternut squash cut in cubes

 

1. Cut beef in cubes, cut up veggies & herbs. Set aside

2. Heat coconut oil in large deep pan. When hot add beef and let cook until lightly brown.

3. Add veggies and herbs, let cook for another 2 mins.

4. Add curry paste and continue cooking for 5 minutes, stirring all the while.

5. Add Coconut milk, honey, salt & pepper. Reduce heat to medium and continue cooking for 15 minutes, stirring often.

6. Reduce heat to simmer and add 1/2 of the cooked squash cubes (I find the fastest way to cook them is to steam them). Continue stirring and cooking for 10-15 mins, careful not to burn.

7. Mash the other half of the cooked squash and add to the pot and stir- this thickens the sauce and gives a lovely texture.

8. Check you’re seasoning and add more of what you like if necessary, remove lemon-grass.

9. Garnish with coriander and serve with rice or quinoa.

Prep your Vegetables
Prep your Vegetables
Lightly Brown Steak
Lightly Brown Steak
Add Vegetables
Add Vegetables
Add Coconut Milk
Add Coconut Milk

 

Et Voila
Et Voila