Squash & Chickpea Traybake Curry with Coconut Milk
A nice and spicy vegetarian traybake curry that's perfect for a lazy weeknight. You'll be making this one again and again, Mob.
Serves
2
Butternut Squash
Drained Cooked Chickpeas
Onion
Green Chilli
Garlic Paste
Ginger Paste
Cumin Seeds
Curry Leaf
Madras Curry Powder
Ground Coriander
Ground Turmeric
Chilli Flakes
Coconut Oil
Coconut Milk
Salt
TO SERVE:
Fresh Coriander
Lime
Rice
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Karan Gokani
Karan Gokani is a restaurateur, author, cook and co-founder of Hoppers Restaurants. He has contributed to major publications and appeared on shows like BBC’s Saturday Kitchen and MasterChef UK.
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Notes (6)
S
Samantha L.
10 days ago
Love this recipe. I add some cooked potato, chicken and spinach at the end !
A
Andrea F.
23 days ago
Sooooo good & easy, definitely on the make again list
A
Arushi R.
a month ago
Loved this! Used pre-cut squash, doubled the recipe for meal prep. Tasted even better the next day!
I
Isobel M.
2 months ago
Absolutely gorgeous
M
Maya C.
3 months ago
This was amazing!! Super easy, rich and yummy
S
Sarah P.
3 months ago
Made this for a quick weeknight dinner tonight and I’ve already added it to my roster. Sooo simple and easy, and just packed with flavour! 😮💨
Karan Gokani
Karan Gokani is a restaurateur, author, cook and co-founder of Hoppers Restaurants. He has contributed to major publications and appeared on shows like BBC’s Saturday Kitchen and MasterChef UK.