Tag Archives: curry

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

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