Friday, 5 June 2009
Chickpea and Squash Green Thai Curry
The great thing about this dish is that it can be very easily altered to suit your own tastes. Use a curry paste as the flavour base, then add extra of the flavours you want to be the dominant ones. I like mine zingy and fresh so I add extra lemongrass and a little grated lime zest. You could also add garlic, ginger, chilli, cumin, soy sauce, coriander seeds or black pepper. Or anything you like, really.
(Serves 4 normal people or 16 supermodels)
1 small butternut squash, peeled and chopped as you like it (I like big chunks)
1 400g can chick peas, drained and rinsed
1 400g can coconut milk
1 large onion, chopped
3-5 tbsp Green thai curry paste, according to taste
1 clove garlic, minced
1-2 tsp ginger, minced
1 tbsp fresh grated lime zest
1 tbsp soy sauce
2 sticks dried lemongrass or 1 stick fresh
Small bunch coriander
Steamed rice and/or naan bread, to serve
1. Preheat oven to gas mark 7/ 220C/ 425F.
2. Fry onion, garlic, ginger and lemongrass in a little vegetable oil over a medium heat for a few minutes until golden. Add chickpeas and curry paste and fry for a further 2 minutes. Add coconut milk, soy sauce and lime zest and bring to the boil, then turn down to a gentle simmer.
3. Coat squash pieces lightly in vegetable oil and spread out on a large baking sheet and place on top shelf of oven.
4. Leave curry to simmer and squash to cook for 15 minutes while you perform mindless repetitive tasks around the house or doss around on Facebook. If cooking rice from dry state, put that on to boil first.
5. Remove lemongrass stalks and serve with lots of fresh coriander and rice/naan.