A simple but delicious spiced squash dish. Celebrating seasonal squash, which is roasted then cooked in spices, tamarind and coconut milk.
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A delicious spiced squash dish. Celebrating seasonal squash, roasted, then cooked in spices, tamarind and coconut milk. Topped with a fresh and zingy coriander and mint dressing – delicious!
This is the kind of meal I could eat every day, healthy, lightly spiced and easy to make. But adding the herby dressing really makes all the difference to the dish. I love to serve with some flatbread (of course).
I hope you love this one. Love, Niki xxx
A simple but delicious spiced squash dish. Celebrating seasonal squash, which is roasted then cooked in spices, tamarind and coconut milk.
Prep time: 15 minutes mins
Cook time: 1 hour hr
Serves 2-4
5 from 2 votes
Ingredients
For the roast squash
- 550 g squash peeled and roughly chopped
- 2 tbsp olive oil
- Big pinch sea salt
For the curry
- 1 large onion sliced
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp garam masala
- 10 curry leaves
- 1 tsp turmeric
- 1/2 green chilli sliced
- 3 garlic cloves sliced
- 1 thumb ginger grated
- 4 large tomatoes chopped roughly
- 1 tsp sea salt
- 2 tsp tamarind paste
- 150 ml coconut cream or milk
For the coriander mint chutney
- 4 tbsp vegan natural yogurt
- 1/2 fresh lemon juice
- 30 g coriander leaves
- 20 g mint leaves
- Pinch red chilli flakes
- 1 garlic clove
- 1/2 tsp sea salt and black pepper
To serve
- Flatbreads
Instructions
To roast the squash
Pre heat your oven to 180c
Add the squash and then toss to coat them in olive oil and salt.
Roast for approx 40 minutes until cooked.
To make the curry
Add the oil to a large pan with the onion.
Fry for approx 8-10 minutes until soft and browning, how to add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.
Now add in the chopped tomatoes and cook covered for a further 10 minutes until the tomatoes have broken down.
Add the roast squash, coconut cream, tamarind paste and season well.
Cook for a further 2-3 minutes.
To make the dressing
Add all the ingredients to a food processor and blitz to combine
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Discuss this Recipe with Niki
4 Responses
Hi Niki,
I adore your site and have made many of the recipes.. I recently made this, but roasted augergine with the squash and used tomato sauce instead of the whole tomatoes. Delicious!! Also, I made the gram flour crepes from one of your other recipes for the flatbread.Reply
Great additions!
Very happy you liked!
Much love, Niki xxxReply
This looks and sounds delicious. Is the tamarind paste the same as tamarind concentrate?
Thanks so muchReply
Yes it is xx
Reply
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Thank you, and much love, Niki xxx
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